Risotto involves cooking the rice and the vegetables and flavourings together in a pan over the heat until cooked. Traditionally short grained rice is used for this dish.
For four people
8 oz / 200 g brown short grain rice
1 small onion, finely chopped
1 tablespoon olive oil
1 oz / 25 g cashew nuts or peanuts
1 oz / 25 g flaked almonds
1 oz / 25 g chopped hazel nuts
1 oz / 25 g chopped brazil nuts or sesame seed
salt to taste
1 pint / 550 ml boiling vegetable stock
Heat the vegetable stock in a separate pan and keep simmering.
In a heavy bottomed saucepan, fry the onion in the olive oil until soft, then add the rice and fry gently for a minute, stirring well.
Slowly add one third of the stock to the rice and simmer for five minutes until the liquid is absorbed.
Add the next third of the stock and continue to stir, still simmering for 10 to 12 minutes until it is also absorbed.
Add the chopped nuts and the remaining third of the stock and continue to simmer for 30 minutes while the rice thickens. Add more liquid if required.