Apple Mustard Risotto

Chop your onion and apple (reserve a few chunks of apple for garnish) and fry over medium heat in butter until softened. Add the rice to the pan and stir to coat the rice in the butter – heat until it turns translucent. Mix the white wine in and allow the mixture to simmer for a few moments.

Add stock to the pan little by little, waiting until the rice has absorbed the liquid before adding the next 100ml or so of stock. Stir as regularly as possible. Usually I just dump all the stock into the pan in one go because I have better things to do with my life, but you do run the risk of oversaturating the rice that way.

Towards the end of the cooking time, add the mustard – it should need about five minutes in the pan to heat through and allow the rice to absorb some of the flavour without being totally overwhelmed by it.

Season the risotto with salt and pepper, and taste – after twenty-five minutes it should be nicely edible. Serve. Throw the extra apple chunks on to garnish.