1 onion - peeled and diced
3 cloves of garlic - peeled and diced
200g/7¼ owns of vialone rice or carnaroli rice
400ml/14¼ fl oz of water

to make the pesto:
40g/1½oz of basil leaves
35ml/1¼ fl oz of virgin olive oil
juice of ½ a lemon
salt and pepper

12 asbaragus - ???
20 sugar snap peas - ???
8 young carrots - cut 4 times lengthwise
8 young truffles (halved) - kept in oil and cut into quarters.
8 tomatoes - dried
50ml/1¾ fl oz of olive oil

METHOD

There are many different ways to make a risoto. One of Dudley's favourites is a mixture of fresh and wild mushrooms that have been dried out and then using the residue from the mushrooms as a stock whilst cooking the risotto. It's also possible to make this with lobster stock, saffron and so forth. It's up to you.

PROGRAMMES

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