Risotto Milanese

1. Bring stock and water to boil in a medium saucepan.
   
2. Melt 30g butter in a large saucepan on high. Saute onion and garlic for 3-4 minutes, until tender.
   
3. Add rice and cook, stirring, for 1 minute. Blend in wine and cook for 1-2 minutes, until almost evaporated.
   
4. Stir hot stock mixture into rice, 1 cup at a time, until all liquid has been absorbed and rice is tender, (about 20 minutes).
   
5. Remove from heat and blend in remaining butter, parmesan and parsley. Season to taste.

• Marinate lamb in olive oil, garlic, lemon juice and rosemary then char-grill.
  
• Risotto can be frozen. To reheat, allow to thaw, then reheat gently. Add a little extra stock as needed. Make sure it boils.

Also in the mag this week:

From the food pages

• Corn and polenta muffins
  
• Chocolate honeycomb muffins
  
• Budget meal planner: Chicken korma for $10
  
• Budget meal planner: Mushroom, corn & zucchini pie for $10
  
• Reader recipe: Date cake by Iris Hollander, Doubleview, WA.