Gordon Ramsays quick method of preparing risotto.


http://www.channel4.com/food/recipes...ecipe_p_1.html


Risotto

400g (about 1 lb - 2 cups) risotto rice (such as arborio or carnaroli)
1 litre (about 4 cups) brown chicken (or vegetable) stock
150g (about 1-1/4 cups) shelled broad (fava) beans
150g (about 1-1/4 cups) peas (or petits pois), thawed if frozen
50g (about 1/2 cup) freshly grated Parmesan, plus extra shavings to
serve
25g (about 1-1/2 Tbs) butter, cut into cubes
handful fresh chives(optional), chopped
sea salt and freshly ground black pepper


To make the risotto, wash the rice in cold water and strain off. Put
into a pan with 500ml (about 2 cups) of chicken stock, 500ml (about 2
cups) water and a generous pinch of salt. Bring the liquid to a simmer
and
blanch the rice for 7 minutes. Drain well and spread out on a lightly
oiled tray to cool down.

To finish the risotto, place the blanched rice in a shallow pan and
pour in just enough chicken stock to cover. Bring to the boil quickly
and cook until nearly all of the stock has evaporated. Taste the
risotto to see if
is al dente, adding a little more stock if it needs a bit more
cooking. Add the broad beans, peas, Parmesan and a few knobs of
butter. Cook for a further few minutes until the beans are tender.
Season to taste. Finally
add the fresh chives if desired.