Yield: 4 portions
1Tbsp. Olive oil
1 medium Onion, diced fine
1 1/3 cup Arborio rice
1 1⁄2 cups White wine
5 cups Stock
5 Tbsp. Grated Parmesan
5 Tbsp. Butter
Salt and Pepper to taste
In a medium sauce pot, sweat onions in
olive oil on medium heat. Add rice and toast for 1-2 minutes.
Add the wine and reduce until dry. Cover the rice with stock
and reduce until dry, stirring frequently. When the rice
has absorbed the stock, cover the rice again, repeat the
process. At this point the rice should be al dente, add
a little stock if needed.
Remove from the heat and add the parmesan
and the butter, stirring to emulsify the fat into the rice.
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