Parmesan Risotto Recipe

Boil a pan of unsalted water. 

Place a large saucepan over a medium heat, adding a splash of olive oil. Toast the rice gently for 2–3 minutes, stirring constantly so that the rice does not burn.

Lightly season the rice and add hot water, a little at a time, allowing it to reduce and absorb as you stir before adding more in.

Stir continuously for 15–20 minutes, until the risotto is thick and creamy, and the rice is cooked but still has a little bite in the centre of the grain.

When the risotto is cooked, remove the pan from the heat and vigorously stir in the butter and grated Parmesan cheese, a little bit of extra virgin olive oil and a white vinegar.

To serve, place in the centre of a warmed bowl.