Simon’s Fantastic Risotto Bundle

Method
1.Heat the olive oil in a large saucepan over a medium heat.
2.Add the contents of the risotto pack and stir continuously with a wooden spoon for 2 to 3 minutes until the rice is lightly toasted and begins to crackle.
3.Pour in the white wine and continue stirring until it has been completely absorbed by the rice.
4.Dissolve half a pouch of Gault’s Chicken Stock Concentrate or Vegetable Stock Concentrate into 1 litre of hot water.
5.Add one ladle of stock to the rice and stir regularly. Once the liquid has been absorbed, add
another ladle. Continue this process until all the stock has been used.
6.The risotto should take approximately 18 minutes to cook and should be creamy while still retaining a slight bite in the rice.
7.Remove from the heat and stir through the butter, grated cheese and a generous crack of black
pepper until melted and silky.
8.Spoon onto warm plates and finish with extra cheese if desired.
Simon says:
If the risotto becomes too thick before the rice is cooked, simply add a little extra hot water until you reach the perfect creamy consistency.
Every risotto in the range has its own personality, so feel free to finish yours with ingredients that complement the flavour. Extra Parmesan is always a good start, while a drizzle of balsamic glaze, aged balsamic vinegar or truffle oil can add an extra layer of indulgence