Nameko Risotto

Nameko Risotto

By Apurva Ghoshal

Serves - 1-2 people

Prep time - 15 mins

Cooking time - 25 mins


Arborio Rice

Fresh Nameko

Onion – finely chopped

Garlic – crushed

Cheddar Cheese – grated

Vegetable or chicken stock

Red Wine



Olive Oil

Large frying pan


Put the olive oil and butter in your frying pan on a medium-low heat. Once the butter is melted, added the onion, garlic and thyme and let it sweat. The onion and garlic need to soften, not change colour.

Add the Nameko and cook for a minute or two.

Once soft, add the rice and stir it around for a minute until everything is coated in the butter and oil and mixed together.

Pour a good splash of the wine into the pan and allow it to cook until absorbed, stirring constantly.

Add stock (some, not all). Stir it in and continue to stir every couple of minutes to ensure the rice isn’t sticking. The pan should still be on medium-low heat.

Add more stock, stir, and allow the rice to cook and absorb the liquid. Continue to do this until the rice is cooked. It’s important to the stock in intervals so the consistency doesn’t turn soupy.

As the last of the stock is being absorbed, stir in the grated Cheddar. Serve hot!

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