5 easy risottos from Ursula Ferrigno

Aged gorgonzola (piccante) is a highly aromatic and pungent blue-veined cheese. If the flavour is too strong for your liking, replace it with dolcelatte – a younger, milder Gorgonzola. If you can’t find wild rocket, use the cultivated variety instead.

Serves 4

900ml good quality vegetable stock
50g unsalted butter
1 tsp olive oil
8 shallots, finely chopped
2 garlic cloves, crushed
275g risotto rice, such as vialone nano, carnaroli or arborio
2 large handfuls of wild rocket leaves
100g Parmesan cheese, freshly grated
50g Gorgonzola piccante cheese, cut into cubes
sea salt and freshly ground black pepper
extra virgin olive oil (optional)

1. Put the stock in a saucepan. Heat until almost boiling, then reduce the heat until barely simmering to keep it hot.
2. Heat the butter and oil in a sauté pan or heavy-based casserole over a medium heat. Add the shallots and cook for 1-2 minutes, until softened but not browned. Add the garlic and mix well.
3. Add the rice and stir, using a wooden spoon, until the grains are well coated and glistening, about 1 minute.
4. Add 1 ladle of hot stock and simmer, stirring until it has been absorbed. Continue to add the stock at intervals and cook as before, until the liquid has been absored and the rice is tender but still firm (al dente), about 18-20 minutes.
5. Mix in the rocket, Parmesan, Gorgonzola, salt and pepper. Remove from the heat, cover and let rest for 2 minutes.
6. Spoon into warmed bowls, drizzle with extra virgin olive oil, if using, and serve immediately.

Source: risotto by Ursula Ferrigno (Ryland, Peters and Small). To order your copy for the special price of £6.99 including postage and packing (rrp £8.99), telephone Macmillan Direct on 01256 302 699 and quote reference GLR 887.