80 g/3 oz butter • 1 onion, chopped 350 g/12 oz risotto rice
350 ml/12 fl oz dry white wine
250 ml/8 fl oz double cream 3 tablespoons caviar salt and pepper


1.Melt the butter in a saucepan, add the onion and cook over a low heat, stirring occasionally, for 5 minutes. Stir in the rice, then pour in the wine and bring just to the boil over a low heat.
2.Gradually, stir in the cream and cook, stirring, until the rice is tender, adding a little boiling water if necessary.
3.Season with salt and pepper, remove the pan from the heat and add the caviar. Stir vigorously until the risotto is an even colour, then serve.

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