Risotto

Ingredients

1 litre chicken stock.

400g aborio or carnaroli rice

50g butter.

150ml white wine.

½ an onion, diced.

Some lemon.

Some parmesan cheese, grated.

Some parsley, chopped.

Method

Warm the wine and the stock in a saucepan and keep on the simmer.

Soften the onion in a large deep frypan with half the butter on low heat.

Add the rice and start stirring.

Don’t stop stirring for 15 minutes at least.

After one minute add a large ladle full of warm stock mixture, to cover rice.

Stir for a minute or two until the stock is absorbed.

Add another ladle of stock and stir till absorbed.

Don’t stop stirring.

Repeat until all the stock is absorbed—about 15 – 20 minutes.

Add a handful of grated parmesan and parsley, and stir well.

Season with pepper and lemon juice.