Oh so easy, Risotto cheesey.

I have never made Risotto before and the very thought of standing in one place and stirring for up to 20 mins, really turned me off doing it.

But a recipe from Nigella Express kept calling me. So off to the supermarket to get the Arborio rice (as I did not keep it in the store cupboard) and some white wine. Plenty of mixed reds but not a drop of white in the house.

I also got some rather nice Sopressa sausage which I had sliced very thinly.

Then got all the ingreds together.

I then set the table and made a simple salad of mixed lettuce leaves, avacado and Snow pea shoots.

Now, to start the Risotto, fry the onions in a little butter and add the rice while stirring, mustard and winein next, stirring all the time.

Start ladling in the hot stock a little at a time and stirring constantly, more stock, stir, more stock, stir. Until all the stock is in and the rice is al dente.

Stir in the cheese and sausage in my case. Keep stirring and take off heat and plate up on to warmed dishes.

Enjoy your meal. We did. And I shall be making this again and again.

I put ribbons of the Sopresso sausage on top with some chives and more grated cheese.
For those of you that are interested, this came from Nigella Express, written by the ever gorgis Nigella Lawson. Page 176.