Ingredients

Recipe guide

Instructions

1Warm your chef's pan on a low-medium heat on the hob. Swirl in a good drizzle of olive oil.

2Saute 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.

3Once the shallots have turned translucent, tip in the risotto rice. Turn the heat up slightly, and keep the rice moving by stirring constantly.

4Deglaze 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.

5Add your warm stock into the risotto, one ladle at a time. Allow the liquid to reduce between each ladle. Keep tasting throughout.

6Once the rice has started to soften, add your parmesan and mascarpone, and check for seasoning. Add salt and pepper if needed.

7Reduce the heat slightly, and continue to simmer gently. Then add the butter and allow to melt, mixing through. Finally, sprinkle over your chopped parsley.

8Serve your risotto on a flat plate for a comforting and delicious meal.