oyster risotto  serves 4 2 dozen oysters 250g risotto rice 1 onion, chopped 1 small garlic clove, crushed butter ½ liter court bouillon 100ml white wine balsamic vinegar lemon juice 1. Cook the onion and garlic in butter then add washed rice and mix well. Add half the court bouillon and wine then bring to a simmer. Add remaining liquid gradually until all is used and rice is cooked. 2. The rice can then be finished by adding either fresh herbs, parmesan or chopped ham. Squeeze a little lemon juice over the oysters and cracked pepper. Place under an overhead grill for approximately one minute, then splash with vinegar and place on the risotto. back