1 litre chicken stock
2 tablespoon olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 ½ cups Arborio rice
½ cup vermouth, optional
50g parmesan cheese, finely grated
1 bunch English spinach, washed, dries, shredded
100g feta, crumbled
1. Pour the stock into a saucepan, cover and bring to the simmer over medium heat.
2. Meanwhile, heat oil and butter in a heavy-based saucepan over medium heat. Add onion and garlic. Cook, stirring for 5 minutes or until onion is soft. Add rice and cook, stirring for 1 minute. Add vermouth and cook for 2 minutes or until liquid has evaporated.
3. Add 1 ladleful of simmering stock to the rice mixture, stir with a wooden spoon until all liquid has been absorbed. Repeat with remaining stock, adding the parmesan, spinach and fetta with the last ladleful. Remove from heat. Rice should be tender but firm in the centre and risotto should be creamy in texture (see note). Season with salt and pepper. Serve.
Note: The process of stirring in the stock will take about 20 minutes. Adding more than 1 ladleful of stock at a time will cause the risotto to cook too quickly, resulting in the rice not cooking all the way through. Adding less will result in a ‘gluey’ risotto.