RISOTTO WITH ROSEMARY, LEMON AND PARSLEY

Steps:

• Melt the butter and oil in a large, thick-based saucepan. Add garlic cloves and sprigs of rosemary. Cook the onion and pepper gently until soft, making sure it doesn't catch - this can easily take 15 minutes. Remove garlic and rosemary. Add the rice and stir to coat all the grains with butter. Stir in the rosemary. Add the wine, stir and turn the heat up to medium. Cook, bubbling - but not boiling hard - until the wine has been absorbed. Heat stock and lemon juice over low heat. Add a ladleful of stock to the rice. When it has been absorbed, add another ladleful and so on, stirring periodically to check the rice isn't sticking. After 20 minutes, you should have used most of the stock. Taste the risotto and if the rice isn't ready, carry on cooking, adding recently boiled water if you run out of stock. Just before the rice is done, chop the parsley. Season the risotto as necessary (it will depend on your stock) and stir in the parsley and remaining butter. Stir in the parmesan and serve immediately.