RISOTTO WITH LETTUCE AND SPRING ONION

Preparation Method :

• Melt half the butter in a large pan and fry the spring onions very gently.
• When they are soft, add rice and cook until rice is crackling and very hot. Then add wine and stir until the alcohol has evaporated.
• Add 3 ladlefuls of stock, so that the rice is completely covered in liquid.
• Stir thoroughly and allow the liquid to be absorbed. Lower the heat and continue to add stock 2ladlefuls at a time, stir constantly.
• After about 20- 25 minutes, the rice should be tender but firm to the bite. Remove the pan from the heat.
• Stir in the lettuce and mix thoroughly until the leaves are wilted, then add the remaining butter, adjust the seasoning and stir in the Parmigiano Reggiano.
• Cover and leave to rest for about 5 minutes, then transfer onto a warmed serving dish and eat at once.