2 tablespoons Olive oil
25 grams Butter, (1oz)
250 grams Aborio rice, (8oz)
1 Vegetable stock cube, maded up with 1.2 litres (2 pints) 2 tablespoons Mascarpone cheese, (optional)
2 tablespoons Creamed horseradish
20 grams Fresh flat leaf parsley, roughly chopped
(1cm) 1/2 inch cubes, put to one side.
Place the oil and butter in a large heavy based shallow pan and saute the onion over a moderate heat until softened.
NOTES : A wonderful flavoured and coloured risotto made with freshly cooked beetroot.