Risotto con ricotta e basilico

Risotto with ricotta and basil

For 6

1 litre (1.3/4 pints) Chicken Stock (see here)

Maldon salt and freshly ground black pepper

175 g (6 oz) fresh ricotta cheese

3 tablespoons olive oil

1 medium red onion, peeled and finely chopped

300 g (10 oz) risotto rice

100 g (4 oz) fresh basil leaves, finely chopped

100 g (4 oz) Parmesan, freshly grated

Heat the Chicken Stock, and check for seasoning.

Place the ricotta in a bowl and break up into small lumps with a fork.

Heat the oil in a large saucepan over a low heat and cook the onion for about 10 minutes until soft. Add the rice and turn to coat with oil and onion. The rice should not colour, but become translucent. Start to add the hot seasoned stock, ladle by ladle, allowing each ladleful to be absorbed by the rice before adding the next. Continue cooking until the rice is al dente, usually about 20 minutes.

Lightly fold in the basil, ricotta and Parmesan. Check for seasoning and serve immediately.