Taste and adjust the seasoning as necessary. Just before serving, dot the risotto with three quarters of the goats’ cheese giving it a stir to slightly mix the cheese through. Serve hot with the ...

Add 1 cup of the simmering stock and cook, stirring constantly, until it is absorbed. 4. Continue to add the stock, 1 cup at a time until the risotto is done. 5. Remove the risotto from the heat and ...

Creamy and comforting, a good risotto doesn’t have to be complicated. It only takes a few ingredients — rice, broth, cheese and butter — to make one of Italy’s most iconic dishes. In its most basic ...

When all the stock has been absorbed and the rice is tender, stir in the cheese and season ... To serve, place the risotto into bowls. Divide the squid into two pieces and top each portion ...

A hearty vegetarian risotto that's full of flavour - and is an absolute standout on the plate! It's perfect for the cooler months. Make sure you're generous with the blue cheese on top and add the ...

A delicious combination of rice, cheese and vegetable broth cooked slowly along with white wine to have a risotto which is not just tasty but also easy and quick to prepare. Melt butter in a frying ...

Fancy a Michelin style meal without the Michelin price-tag? Angela Hartnett cooks up a beautiful risotto to enjoy in your very own home. Place the diced pumpkin or squash onto a roasting try and ...

After about 20 minutes, when most of the stock has been absorbed, remove the pan from the heat, add in the remaining mushrooms and stir the butter with the Parmesan cheese into the risotto.

Cheese and pears, as we've said many times, is a time-honored and renowned pairing. If you add the crunchy note of nuts to ...