Marcus Wareing's Parmesan Risotto

Ingredients

• Olive oil
• 2 shallots
• 2 cloves of garlic (chopped)
• 300g risotto rice
• 175 ml glass of white wine
• 1.5 litres of chicken stock (warmed on hob)
• 25g parmesan
• 2 tbsp of mascarpone
• 60g butter
• Parsley (chopped)

Instructions

1. Warm your chef's pan on a low-medium heat on the hob. Swirl in a good drizzle of olive oil.
2. Saute the shallots and chopped garlic for a couple of minutes, then add a pinch of salt and some ground black pepper. Put the lid on the pan, and allow the steam to sweat down the ingredients.
3. Once the shallots have turned translucent, tip in the risotto rice. Turn the heat up slightly, and keep the rice moving by stirring constantly.
4. Deglaze your pan by gently pouring your white wine around the pan and stir through. Keep cooking until the rice starts to turn translucent. Run a spoon across the bottom of the pan to check whether it's time to add your stock. If the rice parts, and stays that way for a few seconds, you're ready for the next step.
5. Add your warm stock into the risotto, one ladle at a time. Allow the liquid to reduce between each ladle. Keep tasting throughout.
6. Once the rice has started to soften, add your parmesan and mascarpone, and check for seasoning. Add salt and pepper if needed.
7. Reduce the heat slightly, and continue to simmer gently. Then add the butter and allow to melt, mixing through. Finally, sprinkle over your chopped parsley.
8. Serve your risotto on a flat plate for a comforting and delicious meal.