Ingredients:

• 400g – risotto Rice
• 1 dash – Olive oil
• 2 – onions, chopped
• 100 ml – white wine
• 1 liter – Chicken or vegetable stock
• 70g – Butter
• 100g – parmesan cheese
• Salt and white pepper to taste

Method:

1. Saute onions in olive oil and butter until they take a golden colour.
2. Add the risotto rice and saute until it gets translucent.
3. Add the white wine and simmer on low until the rice has absorbed the wine.
4. Add some of the hot stock, stirring lightly.
5. Let it simmer, stirring continuously, until all the stock has been absorbed by the rice.
6. Add some more stock and continue stirring and simmering on low temperature – until all the stock is used up.
7. Cook until the rice is soft but not overcooked.
8. Season with salt and pepper, and sprinkle cheese on top.

Recipe courtesy of dheeraj singh bhandari