gluten free banana bread

What you need
Makes 1 loaf
300 gr smashed ripe banana
3 free range eggs
60gr honey or organic maple syrup
1 teaspoon vanilla
60gr cold pressed olive oil or macadamia nut oil
half teaspoon ground cinnamon
1/2 tsp baking soda ( bicarb soda) + 1 tbsp lemon juice
200gr ( 2 cups ) almond meal
25gr (1/4 cup) ground flaxseed (linseed)
½ cup chopped walnuts
Preheat your oven to 160 C.

what to do
Combine smashed banana, honey, oil,
cinnamon, vanilla, eggs, bicarb and lemon. ( the lemon activates the bicarb). You could do this step in your trusty blender to ensure you blend up all the
base ingredients like a smoothie, then pour into a mixing bowl to finish off
the banana bread batter.
Add the almond meal and flaxseed and mix well.
Lightly oil one loaf tin and then coat liberally with extra almond meal – this will prevent the cake from sticking.
Spoon batter into the tin
and top banana bread before baking with a ½ cup of chopped walnuts and a
lightly sprinkle of cinnamon.
Bake for 45 minutes to 1 hour and cover the top with foil if over-browning.
Remove from the oven and allow to cool before turning out the loaf.
Serve warm or at room temperature by itself or with a little ricotta and honey.

warm lamb salad

What you need

450g or 2 lamb backstraps

Olive oil spray

400g frozen broad beans, thawed, peeled

2 bunches asparagus, woody ends trimmed

1 bunch watercress (or rocket), leaves picked, washed, dried

60ml (1/4 cup) fresh lemon juice

1 tbs extra virgin olive oil

1 tbs wholegrain mustard

1/2 tsp raw sugar

What to do

Season both sides of the lamb with salt and pepper. Spray a non-stick frying pan with oil spray and place over medium-high heat. Add the lamb and cook for 4-5 minutes each side for medium or until cooked to your liking. Set aside for 5 minutes to rest.

Meanwhile, bring a medium saucepan of water to the boil. Add the broad beans and asparagus and cook for 2-3 minutes or until bright green and tender crisp. Drain. Place the beans and asparagus in a bowl of iced water for 2 minutes to refresh. Drain.

Thinly slice the lamb across the backstrap

Combine the lamb, broad beans, asparagus and watercress in a large bowl.

Divide the salad among serving plates.

Place the lemon juice, oil, mustard and sugar in a small jar and shake to mix. Drizzle the dressing over the salad when ready to serve.

roasted beetroot & red wine risotto

Ingredients

400g (3 large) beetroot, ends trimmed

500ml (2 cups) salt-reduced vegetable stock

1 tbs olive oil

1 small brown onion, finely chopped

2 garlic cloves, crushed

220g (1 cup) arborio rice

160ml (2/3 cup) red wine

40g (1/2 cup) finely grated parmesan

Method

Preheat oven to 190°C.

Wrap the beetroot in foil and roast in the oven for approx. 40-50 minutes or until tender (this will depend on the size of the beets). Set aside to cool slightly.

Wearing rubber gloves to avoid staining your hands, peel the beetroot and coarsely chop.

Place the beetroot in the bowl of a food processor with 125ml (1/2 cup) of the stock and process until smooth.

Heat the oil in a 2L (8-cup) capacity ovenproof casserole dish over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and rice, and cook, stirring, for 30 seconds or until the grains appear slightly glassy.

Heat the remaining stock in a small saucepan over medium heat.

Add the beetroot mixture, stock and wine to the casserole dish and stir to combine. Cover the dish tightly with a lid or foil.

Reduce the oven temp to 160 celcius and bake in oven for 25-30 minutes or until the rice is tender and the liquid is absorbed.

Stir in the parmesan. Taste and season with salt and pepper.

Serve immediately, topped with baby water cress and break pieces of goats cheese over

My tip: Prepare the beetroot up to 7 hours ahead. Store in an airtight container in the fridge, then it should only take 40 minutes to finish the risotto.

banana & coconut bread

Ingredients
Melted butter, for greasing
100g shredded coconut
450g self-raising flour
150g brown sugar
150g butter, at room temperature,
cubed
1 ripe large banana, mashed
270mls coconut cream
2 tsp vanilla essence


What to do
Preheat oven to 180°C. Brush a
6cm-deep, 10 x 21cm (base measurement) loaf pan with the melted butter to
grease. Line the base and sides of the pan with non-stick baking paper.
Spread coconut over a large
baking tray. Toast in preheated oven for 3-4 minutes or until lightly toasted.

Sift flour and sugar into a large
mixing bowl and stir to combine. Add butter and use your fingertips to rub in
until the mixture resembles fine breadcrumbs. Stir in the toasted coconut and
make a well in the centre.

Combine the banana, coconut cream and vanilla essence in a medium bowl. Add to dry ingredients and use a wooden spoon to mix until just combined.

Spoon the mixture into the prepared pan and use the back of the spoon to smooth the surface.

Bake in preheated oven for 30 minutes. Cover with foil and bake for a further 30 minutes or until a skewer inserted into centre of bread comes out clean. Set aside for 10 minutes before turning onto a wire rack to cool.

To serve, preheat grill on medium.

Thickly slice the bread and place on a baking tray. Toast under preheated grill for 2-3 minutes each side or until lightly toasted.

Spread with ricotta, drizzle with honey and serve immediately.

roasted vegetable frittata

This is a great breakfast or Sunday brunch/lunch idea. and perfect to use those left over vegetables. or why not try sautted leek and bacon, potato and rosemary or pumpkin and chorizo.

What u need
4 eggs
1 cup roasted vegetables (such as pumpkin, potato, parsnip, beetroot, capsicum), cut into 2cm chunks
2 tbs grated parmesan
1/4 cup shredded fresh basil leaves


What to do
Preheat the grill to high.

Place eggs in a bowl and whisk lightly, then season with salt and pepper.

Place vegetables
into a 20cm non-stick frypan with heatproof handle and warm over medium heat for 1-2 minutes.
Add the eggs and reduce heat to low,
Cover and cook until eggs have almost set.

Sprinkle over the parmesan and shredded basil, then place the frypan in the oven for 4-5 minutes or until golden and puffed.

Slice into wedges and serve with a garden salad, or toasted sourdough for breakfast

greek zucchini fritters

What you
need
1 medium zucchini,
grated
1 onion, grated
1/2 carrot, grated
1 clove garlic,
minced
1/2 stick celery, peeled and grated
3/4 tablespoon star anise seed, crushed
1/2 tablespoon celery seeds
1 teaspoon salt
1 pinch ground
black pepper
1 egg
1 cup self raising flour, or as needed
oil for frying

what to do
Mix zucchini, onion, carrot, garlic, celery root, star anise seed, celery seeds, lightly beaten egg, salt, and pepper together in a bowl. Gradually stir in flour until you have a soft, wet dough that sticks to your hands.

Heat oil in deep-fryer to 190 degrees C.
Drop dough by tablespoons into the oil, and turn until all sides are golden brown.

greek barbecued chicken

What you need

2 x 1.3kg whole fresh chickens

2 small red onions, coarsely grated

2 bunches fresh oregano, leaves picked, chopped

2 tbs finely grated lemon rind 4 garlic cloves, crushed

2 long fresh green chillies, seeded, finely chopped

80ml (1/3 cup) olive oil Olive oil, to grease

Fresh oregano sprigs to serve

what to do

Rinse 1 chicken inside and out under cold running water. Pat dry with paper towel. Place, breast-side down, on a clean work surface. Use sharp kitchen scissors to cut along either side of the backbone. Discard backbone.

Turn the chicken and open. Press to flatten. Place in a glass or ceramic dish. Repeat with the remaining chicken.

Season with salt and pepper.

Combine the onion, chopped oregano, lemon rind, garlic, chilli and oil in a bowl. Spread the mixture over the chickens.

Set aside for 10 minutes to marinate.

Preheat a barbecue hot plate on high.

Brush the plate with oil.

Cook the chickens, skin-side down, on barbecue for 10 minutes or until browned. Turn and cook for a further 15 minutes or until cooked through.

Cut into pieces and place on a serving platter.

Top with fresh oregano sprigs,

pannetone french toast with fresh ricotta

At this time of year, pannetone is always given at christmas and this year I recieved 3 loaves. It is great toasted and topped with fresh ricota and Grilled peaches (pictured). But for something a bit special why not make french toast and serve it with fresh ricotta, and add the peaches as well.

what you need
200g fresh ricotta
1/2 tsp vanilla extract
4 chocolate truffles, chopped
11/2 tsp ground cinnamon
8 slices panettone (see note)
1/3 cup (110g) jam (we used cherry)
3 eggs
1/2 cup (125ml) thickened cream
2 tbs unsalted butter
2 tbs icing sugar

what to do
Combine the ricotta, vanilla, chocolate and 1 tsp cinnamon, in a bowl. Spread 4 slices panettone with the ricotta mixture and spread the other 4 slices with jam. Sandwich the slices together.
Meanwhile, whisk the eggs and cream together. Soak panettone sandwiches in the egg mixture for a few seconds each side so they can absorb the batter.
Melt half the butter in a large frypan over medium heat until bubbling. In batches, cook panettone for 1-2 minutes on each side until golden and cooked through. Remove and keep warm while you cook the remaining French toast.
In a small bowl, mix together the remaining cinnamon and icing sugar.

Dust the French toast with cinnamon sugar, then serve immediately.

ricotta gnocchi with eggplant sauce

Eggplant Sauce
What you need
1 large eggplant, cut into 1.5cm dice
2 tablespoons table salt
¼ cup olive oil
1 clove garlic, crushed
400g can diced tomatoes
2 teaspoons caster sugar
1 tablespoon finely chopped basil
What to do
Season eggplant with salt and set to one side.

what to do
heat 1 teaspoon of the oil in a medium saucepan over a medium heat. Add garlic, tomatoes, and sugar. Season with salt and pepper and bring to the boil. Reduce heat to low and simmer for 8 minutes or until thickened. Stir in basil.

Heat remaining olive oil in a medium frying pan. Wash salted eggplant and pat dry. Panfry eggplant for 5 – 6 minutes until golden brown. Remove and place onto a paper towel-lined plate.

Stir egglant into sauce mixture

Ricotta Gnocchi
what you need
250g fresh ricotta
200g romano cheese, grated, plus extra to serve
1 egg, lightly beaten
¼ teaspoon nutmeg
1 cup plain flour, plus extra for dusting

what to do
For gnocchi, combine ricotta, romano cheese, egg, nutmeg and ½ cup of the flour. Season with salt and pepper to taste. Using your hand, mix ingredients together to form dough like consistency. Add remaining flour and mix to form a stiff dough.

Transfer dough to a floured surface and roll into 4 cylinders. Cut and roll into 1cm balls. Using the back of a fork, pull along ball of dough to make gnocchi shape.

Place gnocchi into a large pot of boiling water. As gnocchi rises to the top, remove and place in a colander to drain.

Toss gently in the eggplant sauce, serve with freshly greated parmesan.

lamb risotto

what you need

1 tablespoon olive oil

1/2 lb lamb, thinly sliced

1/2 teaspoon salt

1/4 teaspoon pepper

2 cloves garlic, minced

5 cups chicken stock

2 tablespoons olive oil

1/2 cup red onion, finely diced

1 cup Arborio rice

1/2 cup white wine

2oz feta (about 1/4 cup), crumbled

what to do

Heat olive oil in saucepan over medium heat, add lamb, salt, pepper and garlic. Cook for 4-5 minutes Use a slotted spoon to remove lamb, set aside.

Bring stock to a boil in a medium sized pot then simmer and maintain over low heat.

In separate large saucepan heat oil over medium heat, add onion and sauté until onions are soft. Add rice, stir until each grain is well coated with oil and translucent, about 3 minutes. Add wine, stir until absorbed.

Add stock one ladleful at a time, stirring frequently after each addition. After about 4 cups of stock, check to see if the risotto is done. If it’s still firm add another 1/2 cup broth and check again. Continue until risotto is tender. When done remove from heat and add lamb and Feta. Mix well.

Garnish with crumbled feta if desired.

Lemon Semifreddo

what you need

Oil, to brush

4 savoiardi sponge-finger biscuits

80ml Vin Santo or dry marsala*

4 eggs, separated

2 lemons, rind grated

110g (1/2 cup) caster sugar

500ml (2 cups) thickened cream, whipped

Candied lemons

2 lemons, sliced

110g (1/2 cup) caster sugar

what to do

Lightly brush a 24 x 10cm terrine with oil and line with plastic wrap.

Roughly break up the sponge fingers and place in a bowl with the Vin Santo. Beat egg yolks, lemon rind and sugar until pale. In a separate bowl, beat the eggwhites until soft peaks form. Fold together sponge fingers, egg yolk mixture, eggwhites and cream, then pour into prepared terrine. Freeze overnight.

To make the candied lemons, place lemon slices in a saucepan and cover with cold water. Bring to the boil, cook for 1 minute then drain. Discard the water and set the lemons aside.

Place the sugar and 425ml cold water in the saucepan. Stir over low heat until the sugar dissolves, then add the lemon slices and simmer for about 30 minutes (the lemons should be translucent and the liquid well-reduced). Drain the lemons on a rack over a tray until cool.

Allow the terrine to soften in the refrigerator for 1/2 hour. To serve, slice the semifreddo and serve with the candied lemons and cream, if desired.

chef’s note

* Vin Santo is Italian wine and is available either sweet or dry. If unavailable, use a good-quality dry marsala

Spinach Pesto

Spinach Pesto a wonderful fresh variant on the more traditional basil pesto, and is a combination of spinach, garlic and with a hint of basil that is great as a topping for bruschetta, stirred through pasta or with grilled chicken

what you need
8 cups fresh spinach
1 cup fresh basil
½ cup toasted pine nuts
1 garlic clove
2/3 cup extra virgin olive oil
2/3 cup grated Parmesan cheese
Salt and pepper to taste

what to do
Put small amounts of spinach, basil, pine nuts and garlic into a food processor or blender. Pulse and continue to add the remaining ingredients until all of them are able to fit in the blender.
Add olive oil and continue to process until the mixture is creamy.
Transfer to a bowl.

Stir in the grated cheese, salt and pepper, and it's ready to serve.

Place the pesto in an airtight container and ensure it is covered with olive oil, this will keep for several weeks in the fridge.

beetroot risotto

what you need

3 large fresh beetroot

1 tbs olive oil

30g butter

1 onion, diced

2 cups arborio rice

4 1/2 cups chicken or vegetable stock

Salt & freshly ground black pepper

100grs grated parmesan

2 tablespoons butter

what to do

Peel the beetroot and cut into julienne strips. Wash the beetroot tops and chop into 7cm pieces.

Heat the olive oil and butter in a large heavy saucepan, saute the onion for 3 mins or until soft. Add the beetroot and cook stirring over a moderate heat for 2 mins. Add rice and stir until translucent.

Add a ladle of stock at a time to rice and stir until absorbed. Continue stirring in the stock, gradually, until the rice is just cooked. This process should take around 20 mins.

Season to taste with salt and pepper

Stir in butter and parmesan. let stand for 5 minutes. Then serve topped with diced beetroot and shaved parmesan.

chilli and chive baked ricotta

what you need

Olive oil, to grease

500g fresh ricotta

2 eggs, lightly whisked

1/2 cup finely chopped fresh chives

1 tsp chilli flakes

Salt & freshly ground black pepper

what to do

Preheat oven to 180°C. Brush two 250ml capacity ramekins with oil to lightly grease.

place ricotta in a clean cloth and suspend over a bowl to drain four at least an hour.

Combine ricotta, egg, chives and chilli in a bowl.

Season with salt and pepper.

Spoon ricotta mixture among ramekins and smooth the surface.

Place on a baking tray.

Bake in oven for 30 minutes or until golden and set. Set aside for 30 minutes to cool.

Turn onto a cheese board. Serve with a fresh crusty baguette

Or refrigerate then slice and use as required

dried feta stuffed olives

what you need

1/3 cup plain flour

2 eggs, lightly beaten

1 tbs milk

1 1/2 cups fresh breadcrumbs

1 1/3 cups finely grated parmesan cheese

Pinch of cayenne pepper

400 gr Spanish feta stuffed olives, rinsed, drained *

Extra-light olive oil, to deep-fry

what to do

Line a baking tray with non-stick baking paper. Place the flour on a plate. Combine the egg and milk in a bowl. Combine the breadcrumbs, parmesan and cayenne pepper in a bowl.

Dip olives in flour and shake off excess. Dip in the egg mixture, then in the breadcrumb mixture, pressing to coat. Place on lined tray. Place in the fridge for 15 minutes to chill.

Add enough oil to a large saucepan to reach a depth of 5cm. Heat to 190°C over medium-high heat (when oil is ready a cube of bread will turn golden brown in 10 seconds). Add one-fifth of the olives to the oil and cook for 30 seconds or until golden. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 4 more batches, with the remaining olives, reheating oil between batches. Place in a serving bowl and serve.

*feta stuffed olives are available from most continental delis

chocolate tart

what you need

3/4 cup unbleached all-purpose flour
1/4 teaspoon salt
5 tablespoons cold unsalted butter
1-1/2 to 2 tablespoons cold water

170 grams bittersweet chocolate coarsely chopped

2 egg whites, at room temperature
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/4 cup sugar
1/8 teaspoon salt
3/4 cup chopped pecans or walnuts
Chocolate shavings (optional)

what to do
To make the crust, thoroughly mix flour and 1/4 teaspoon salt in a large bowl. Cut butter in chunks and add to bowl. With two knives or pastry blender, cut butter into flour, tossing to coat with flour until largest pieces are the size of pine nuts and remaining pieces resemble coarse breadcrumbs.

As you work, scrape flour up from bottom of bowl, and scrape butter from knives or pastry blender. Do not let butter melt or blend completely into flour. Drizzle 1-1/2 tablespoons cold water over flour mixture while tossing and mixing, until just moist enough to hold together when pressed.

Add remaining water if needed. Turn out on plastic wrap. Gather into a flat disc, pressing together any loose bits. Wrap in plastic; refrigerate 30 minutes or up to 3 days.

Position rack in lower third of oven. Preheat oven to 400 degrees (200 degrees celsius). Let dough stand 30 minutes at room temperature, or until pliable enough to roll without cracking.

On lightly floured surface, roll dough to 14- by 9-inch (35cm - 23cm) oval, about 1/8-inch thick (3mm), rotating and dusting with flour to prevent sticking.

Brush excess flour from dough; fold in half to transfer to a piece of parchment slightly larger than dough. Unfold dough. Loosely fold and roll edge, without pressing, to form rimmed crust. Place parchment with pastry on baking sheet. Bake 10 to 12 minutes, or until light golden brown (crust edge will be a little raw inside).

Meanwhile, for filling, melt chocolate in microwave on 50 per cent power (medium) about 2 minutes. Stir frequently until chocolate is almost completely melted. Remove from microwave. Stir until melted; set aside.

In bowl, beat egg whites with cream of tartar and vanilla until soft peaks form. Gradually add sugar and 1/8 teaspoon salt. Beat until whites are stiff but not dry. Pour pecans and melted chocolate over whites; fold with spatula until batter is uniform colour.

Remove crust from oven. Reduce oven to 350 degrees (180 degrees celsius). Dollop filling on crust. Spread to 1/2-inch (1.2cm) thick. Bake 10 minutes, or until surface looks dry and slightly cracked (fudgy inside).

Cool on baking sheet on rack. Serve warm or cool. Cover and refrigerate after two hours or up to 24 hours. To serve, top with chocolate shavings.

peasant style chicken, potatoes & chorizo

This would have to be my daughter, Alexia's favourite dish, a very simple one pan dinner that is so easy to make and perfect for a sunday night dinner.

what you need

1 whole large free range chicken cut 1/2

2 chorizo sausages sliced

200mls chicken stock

1 kg potatoes quartered lengthways skin on

1 large onion sliced

2 gloves garlic finely chopped

fresh rosemary chopped finely

fresh oregano chopped finely

olive oil

sea salt & cracked pepper

what to do

Lay potatoes in the base of a heavy roasting dish, top with the sliced onions.

Rub the chicken with some of the olive oil, chopped herbs and garlic, and place on top of the Potatoes and onions.

Place chorizo around the chicken

Pour in chicken stock , and season well with the sea salt and cracked pepper.

Roast in a moderate oven till the chicken is well browned and cooked to the bone

chilli crab

• Nothing like fresh crabs, Paul and the boys decided on a quiet Friday night to drag the boat down to the swan river. After may hours, with all the nets down they pulled up 8 monster blue swimmer crabs, and what better way to cook them than in a thick hot chilli sauce.

I think it was more fun watching these three guys dig into the large bowl of chilli crab, dipping the crusty bread and slurping up all that hot spicy sauce. On the down side was now having to clean the walls and windows that are now have red spots all over them.

• 
  
• what you need
• 2 tsp vegetable oil
• 4 green (uncooked) blue swimmer crabs
• 2 garlic cloves, crushed
• 2 fresh long red chillies finely chopped
• 1 tbs finely grated fresh ginger
• 1/4 cup tomato sauce
• 2 tbs sweet chilli sauce
• 2 tbs dry sherry
• 1 tbs brown sugar
• 6 spring onions, ends trimmed, thinly sliced diagonally
• 1/4 cup fresh coriander
• 
  

what to do

Heat the oil in a large wok over high heat until just smoking. Add the crab and stir-fry for 5-7 minutes or until just cooked (the crab meat will turn white when cooked).

Add the garlic, chilli and ginger, and stir-fry for 1 minute or until fragrant. Add the tomato and sweet chilli sauces, sherry and sugar, and stir-fry for 2-3 minutes or until sauce boils and thickens slightly.

Remove from heat. Add the spring onions and stir until just wilted. Add the coriander and toss until just combined.

Enjoy with crusty bread or serve with steamed rice

Crab linguine with chilli, lemon and garlic

what you need

1. 100ml olive oil
2. 1 medium-hot red chilli, deseeded and finely chopped
3. 1 fat garlic clove, finely chopped
4. 3 pared strips of lemon zest, finely chopped
5. 450g linguine - fresh if possible
6. 2 tbsp lemon juice, plus lemon wedges to serve
7. 225g freshly cooked white crab meat
8. 2 tbsp chopped fresh flatleaf parsley

what to do

1. Put the olive oil, chilli, garlic and lemon zest into a small pan and put over a gentle heat until it begins to fry. Remove from the heat and set aside.
2. Bring a large saucepan of well-salted water to the boil. Add the linguine and cook until al dente. Drain well and set aside.
3. Tip the chilli and lemon mixture into the pan the pasta was in, then add the lemon juice and season. Heat until sizzling, then add the linguine and crab meat to the pan and toss gently over a medium heat to warm the crab through.
4. Add the parsley, season, and serve immediately with lemon wedges.

baked gorgonzola figs with macadamia, honey, balsamic dressing

what you need

8 fresh ripe figs

50gr gorgonzola cheese

1/3 cup toasted, finely chopped macadamia nuts

2 Tablespoons Olive Oil

Fresh dressed mixed greens

2 tablespoons full flavoured honey

1/4 cup olive oil

2 tablespoons balsamic vinegar

what to do

Trim off the stem end of the figs, and using a sharp knife cut an X into the top of the fig 3/4 of the way down leaving the bottom of the fig attached.

Roll some of the gorgonzola into small balls about 1/2 to 3/4 of an inch in size, then roll the balls into the macadamia nuts gently pressing them into the cheese balls. Place the figs on a baking sheet, then place a cheese ball into each fig. Gently squeeze the fig to enclose the cheese inside. Brush the figs lightly with a little olive oil and place the figs in a preheated oven, until the figs are heated through and the cheese is just beginning to melt.

While the figs are heating, divide the greens on top of each of four plates. Mix together the honey, balsamic, and olive oil. Place the figs on top of the greens and drizzle the figs with a little of the honey, balsamic dressing. Serve immediately.

Risotto Milanese

what you need

4 cups chicken stock
2 Tablespoons olive oil
1/4 cup onion, diced finely
1 cup Arborio or Carnaroli rice
1 large pinch saffron threads
1/4 cup dry white wine
1/2 cup grated Parmesan (Parmigiano Reggiano)

what to do

Bring the chicken broth to a simmer. Lower heat, keep warm.

In the risotto pan, add the olive oil and onion. Cook the onion slowly for several minutes, until soft but do not brown. Add the rice and cook the rice for a couple of minutes. Add the saffron. Add the white wine and cook for a couple of minutes until the liquid has cooked off.

Start adding the stock. Add a couple of ladles initially and stir. Use a rubber spatula instead of a spoon. This really is the best tool - you can really lift the rice off the bottom of the pan. When you begin adding the stock, start timing the risotto. It should take between 20-25 minutes. You should stir the rice as much as you can, not allowing it to stick to the bottom of the pan. Do not boil the rice, just keep it on a simmer. As soon as the liquid has cooked off, keeping adding the stock by the ladleful.

After about 20 minutes, taste the rice. It should be soft, but still retain a little firmness (bite). When you think it is done, do not add any more liquid. Four cups of stock is usually just right. When the rice has absorbed the liquid, turn off the heat and add the parmesan. Serve hot and add more grated parmesan to the top if you like.