1 3/4 pints chicken or vegetable stock

4 oz butter

1 large onion,chopped

1 bay leaf

12 oz arborio rice

7 fl oz dry white wine

4 oz goat’s cheese,diced,plus 4 slices of goat’s cheese for grilling

4 oz sun dried tomatoes in oil, drained and sliced

2 oz rocket,chopped

1 oz Parmesan cheese,fresly grated

salt and fresly ground pepper

Heat the stock in a saucepan and keep it at a simmer. Melt 3 oz of the butter in a large ,deep frying pan, add the onion and bay leaf and cook gently for 5 minutes, until the onion is soft. Add the rice and stir until all the grains are glistening with butter.

Add the white wine and simmer for 2 minutes, until it has evaporated. Add the ladleful of hot stock and cook over a moderate heat, stirring, until it has been absorbed. Continue adding the stock in this way until it has all, or nearly all, been used up and the rice is al dente, which should take about 18-20 minutes.

About 5  minutes before the risotto is cooked, stir in the diced goat’s cheese, sun dried tomatoes and rocket. Cook for 3-5 minutes, adding more stock as needed. The cheese should not melt completely.

Add the remaining butter and the Parmesan tothe risotto and season to taste. The finished risotto should be quite fluffy and loose enough to form a wave,but not soupy. Remove from the heat,cover and leave for 1 minute.

Meanwhile,put the slices of goat’s cheese on a foil-lined grill pan and place under a preheated grill for 1-2 minutes,until golden.Serve each portion of risotto with a slice of grilled goat’s cheese on top, finished with a twist of black pepper.


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