How to make risotto

Pour the stock into a pan and bring to a simmer. Keep over a gentle heat while you make the risotto.

Melt the butter in a heavy-based saucepan.

Add the onions and leeks.

Stir, then cover and cook gently until soft but not coloured.

Add the rice and stir for 1 or 2 minutes until well coated with the butter.

Pour in the white wine, if using, and stir until it has been completely absorbed by the rice.

Start adding the hot stock a ladleful at a time, stirring continuously.

Make sure each addition is completely absorbed before adding the next ladleful. 'The rice should be crying out for liquid before you add more,' says Rosemary Schrager.

Repeat until you have added all the stock – it should take 25 to 30 minutes and the mixture needs to be at a gentle simmer throughout.

At the end, the rice should be cooked through, but still a little al dente.

Stir in the Parmesan, parsley, coriander and 2 tablespoons of the chives.

Season well with salt and pepper and gently stir in the cream. Sprinkle with the remaining chives and serve immediately.

This basic herb risotto is the perfect starting point, see our top 10 risotto recipes for delicious ways to adapt it.

Taken from Rosemary Shrager's Absolutely Foolproof Classic Home Cooking (published by Hamlyn, £18.99, octopusbooks.co.uk)

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