Food writer Elizabeth David would have turned 100 this year. As a collection of her recipes is published, her former editor, Jill Norman, tells Keeley Bolger how her late friend continues to influence British tastes. Here's a recipe from Elizabeth David On Vegetables.

Serves four

Ingredients:

300g Italian rice (try Arborio or risotto rice)

1.25 litres/2 pints of vegetable stock, or chicken stock if you’re not vegetarian

1 wine glass of oil

1 medium onion chopped fine

2 cloves of garlic chopped

125g white mushrooms, cut into slices

Method:

Into a heavy saute pan put the oil, and as soon as it is warm put in the onion, the garlic and the mushrooms. When onion begins to brown, add the rice and stir until it looks transparent. This is the moment to start adding the stock.

Pour in about two cups at a time, and go on stirring and adding stock each time it has been absorbed.

The whole process is done over a low flame, and in 45 to 50 minutes, the risotto should be ready.

It should be creamy, homogeneous, but on no account reduced to porridge. Grated parmesan cheese is served with it, and sometimes stirred in before bringing the risotto to the table.

Risotto must be eaten immediately it is ready.