Ingredients

The following ingredients have 4 Servings
  • 1.5 litre hot chicken stock
  • 60 g butter
  • 1 Tbsp olive oil
  • 1 medium onion (chopped fairly fine)
  • 250 g risotto rice
  • 1 bay leaf
  • 125 ml dry cider
  • 60 g parmesan
  • 450 g partridge breasts (about 2-3 pieces each)
  • 3 cloves garlic (finely chopped)
  • 1 sprig rosemary
  • 1 tsp salt
  • freshly ground black pepper
  • 1 Tbsp olive oil
  • 1 Tbsp apple/cider brandy (or regular)
  • 2 medium eating apples (I used braeburn)
  • ½ Tbsp oil
  • some lemon juice and zest
  • a few sprigs parsley (finely chopped)
  • parmesan cheese flakes to serve
  • freshly ground black pepper

Instruction

  • Place the stock on the hob and leave it simmering on low heat as you cook the risotto.
  • Heat the olive oil and half the butter in a large, wide pan on medium heat. Sauté the onions until translucent, about 1 minute.
  • Tip the rice in along with the bay leaf and coat thoroughly with all the lovely onion-butter mix, for about 1 minute.
  • Add the cider and stir well, leave to cook on medium heat until it's dried up, that should only take about 30 seconds. As mentioned, skip the cider if you like, and proceed to the next step.
  • Add 250ml (1 cup) of the simmering stock and stir the contents of the pan. Leave to cook, stirring a couple of times until all the stock is absorbed, then add another 125ml (1/2 cup) of the stock. Keep repeating this, add, stir, let the stock be absorbed, stirring a couple of times, until you are left with the final 2 ml (1 cup). This will take about 15 minutes.
  • Check the rice at the 13 minute mark. Is it cooked - soft on the outside with just a bite in the middle? Is the risotto looking creamy, like a thick version of rice pudding? If it is, it's done. If it's not, add more stock, and keep cooking. And keep checking. You shouldn't need to cook longer than 15-17 minutes.
  • Then check the seasoning - does it need more salt? Add some if you think it does.
  • Take off the heat. Stir in the second half of the butter and the parmesan and stir it all in thoroughly and vigorously for a whole 30 seconds. This will create an emulsion and give you that soft, stringy texture synonymous with risotto.
  • Cover, and keep hot on the hot hob with the fire off.