- 1 basic risotto recipe
- 700 ml organic vegetable or chicken stock, hot
- 50 g butter
- 1 small handful Parmesan cheese, freshly grated, plus a block for grating
- 175 g gorgonzola cheese, diced
- 75 g soft goat's cheese, crumbled
- 2 crunchy eating apples, cored, halved, and finely chopped, tossed in lemon juice
- 1 small bunch fresh marjoram, leaves picked and chopped
- sea salt
- freshly ground black pepper
- 1 handful walnuts
- extra virgin olive oil
First make your basic risotto recipe, then put a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base. Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice is cooked. You might not need all your stock. Be careful not to overcook the rice – check it throughout cooking to make sure it's a pleasure to eat. It should hold its shape but be soft, creamy and oozy. And the overall texture should be slightly looser than you think you want it.
Turn off the heat, beat in your butter, Parmesan, gorgonzola, goat's cheese, chopped apple and marjoram. Check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for a minute so the cheese can really ooze into it. While you're waiting, gently heat the walnuts in a pan. Then either take the risotto to the table and let everyone help themselves, or divide it between individual serving plates. Put a block of Parmesan on the table for grating over. Sprinkle with the walnuts and drizzle with a little extra virgin olive oil before tucking in.