March’s Featured Recipe is from Tutto Bene RISOTTO PRESIDENTE Serves 6 1440 ml light vegetable stock 60 ml extra virgin olive oil 1 onion, diced 1 clove garlic, crushed 600 g Ferron Vialone Nano rice 150 g reggiano parmesan cheese 120 g unsalted butter at room temperature Sea salt and freshly ground pepper Excellent quality aged balsamic vinegar, to drizzle In a saucepan, bring the stock to the boil and maintain a slow simmer. In a large heavy based saucepan with a tight fitting lid, add the oil and sauté the onion and garlic until soft. Add the rice and continue to stir for 2 minutes until it is translucent and lightly toasted. Add 1 litre hot stock, reserving a little for later. Cover with lid, reduce heat and simmer gently for 12-14 minutes until all the liquid has absorbed. When the stock is absorbed, and rice is tender to the bite, remove from heat and add cheese and butter. Mix well until a creamy consistency and adjust the risotto with the remaining stock. Season with sea salt and freshly ground pepper to taste, then pour the risotto onto a plate and dress with a swirl of aged balsamic vinegar. Serve immediately. Tutto Bene is located on the Mid Level of Southgate