Super Simple White Risotto

Dissolve your vegetable stock cubes in 1 litre of boiling water.

Finely chop the garlic and onions. Add your onions to a pan with a glug of olive oil and 2 tbsp of butter. Cook the onions on a low heat until soft and translucent.

Add your garlic and stir it in. Cook for a further minute and pour in your wine. Bubble the wine off.

Add the rind from your block of grana padano. This will impart its flavour throughout the risotto cooking process. Mix it in and then pour in your rice.

Stir your rice until it starts to toast in the pan. At this point, start adding your vegetable stock bit by bit. Keep beating the rice to release the starch. This will make the dish extra creamy.

Keep adding vegetable stock and beating the rice until it is creamy and cooked through. This should take about 30 minutes. You want your risotto to be a loose, creamy consistency. You should not be able to fit it in a mould.

Once the rice is cooked, add 150g of grated grana padano and stir. Add a heaped tablespoon of butter and season generously with salt and pepper. Beat it in, remove the grana padano rind and serve up your risotto.

Grate more grana padano onto each dish, add a drizzle of olive oil and tuck in!