Recipe Library: 
We discovered that the secret of a really smooth risotto lies in adding a creamy sauce to the cooking stock.
1 x 200 ml Ina Paarman's Ready to Serve Cheese Sauce
4 cups (1 litre) boiling water
4 t (20 ml) Ina Paarman's Chicken Stock Powder
2 T (30 ml) butter
2 T (30 ml) canola oil
1 cup (250 ml) risotto rice (Arborio)
2 mealies, cut off the cob
1 red chilli, finely sliced
3 T (45 ml) Ina Paarman's Tomato Pesto
Ina Paarman's Chilli & Garlic Seasoning to taste
200 g cherry tomatoes
2 T (30 ml) olive oil
½ punnet fresh basil
Parmesan or Pecorino cheese to serve
Mix the Cheese Sauce, boiling water and Stock Powder in a jug and keep on the side. Melt the butter and oil in a heavy based saucepan and add the rice. Stir fry the rice until it has absorbed the butter and starts to discolour.
Add the corn kernels and chilli - stir fry briefly for 2 minutes.
Now start adding the sauce/stock mixture, half a cup at a time. Keep stirring gently, over medium heat, until the stock is absorbed, before adding the next half a cup, continue like this until all the stock has been absorbed. It takes about 15 minutes. Switch off the stove and cover the saucepan with a lid. Leave to stand for about five minutes. Stir in the Tomato Pesto and taste for seasoning.
Flash fry the cherry tomatoes in the olive oil until their skins burst, dish onto the risotto. Similarly crisp the basil leaves in the pan and add to the risotto. Serve with shavings of Parmesan cheese.