Richard has appeared on television many times, including stints of BBC2's 'Master Chef', BBC2's Saturday Kitchen, Channel 4's 'Jamie's Kitchen' and BBC's 'Full on Food'. ...
300 g arborio rice
500 ml good quality stock, keep heated on the hob
50 g butter
4 finely chopped shallots
dash white wine
blue cheese (crumbled)
200 g purple sprouting broccoli
Melt butter in a heavy based frying pan.
Cook off the shallots over a medium heat, do not colour.
Add Arborio rice (roughly one hand full of per person).
Stir for a minute, allowing the rice to absorb the flavour from the shallots.
Add a ladle of heated stock stirring constantly.
Add a dash of wine for flavour.
As the rice cooks it will absorb the stock.
Add heated stock a ladle at a time. As the stock evaporates and is absorbed by the rice add the next ladle of stock.
Continue this for about 20 minutes; it may take 25 minutes.
When the risotto is cooked, take it off the heat and stir some grated parmesan through the risotto.
Drizzle a little oil over the risotto. Richard uses Rapeseed oil.
Purple sprouting broccoli: In another pan have boiling salted water rolling over. Add the sprouting broccoli to the pan for a couple of minutes until cooked. The broccoli should have a little bite in it. Do not overcook!
To serve: When serving crumble some blue cheese on top of the risotto, lay the cooked purple sprouting broccoli on top of the risotto and blue cheese. For a finishing touch grate a little more parmesan over the top!