Cheese, Egg, and Cream Based Recipes - Tuscan Risotto with Raisins

Ingredients

• 45 ml/3 tbsp seedless (pitless) raisins

• 45 ml/3 tbsp olive oil

• 1 garlic clove

• 450 g/1lb/2 cups arborio or other risotto rice

• 1.2 liters/2 pts/5 cups hot beef or chicken stock

• 50 g/2 oz/1/2 cup chopped parsley

• Salt and freshly ground black pepper

• 50 g/2 oz/1 wedge of Parmesan cheese

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Method:

1. Soak the raisins in boiling water for 30 minutes. Drain and pat dry in kitchen paper.

2. Heat the oil in a flameproof casserole (Dutch oven). Add the garlic and fry (sauté) until golden, then discard. Add the rice and cook for 1 minute.

3. Stir in 250 m/1 cup of the stock and simmer until the stock is absorbed. Repeat twice more.

4. Stir in the raisins and continue adding stock until the rice is just tender and the risotto creamy (15-20 minutes). Stir in the parsley and season with salt and pepper.

5. Shave off flakes of Parmesan with a potato peeler and scatter over the surface.