Risotto

Ingredients

• 200g Arborio rice
• 1 onion, finely diced
• 2 garlic cloves, minced
• 100ml white wine
• 1L vegetable stock
• 50g butter
• 50g Parmesan cheese
• Salt and pepper to taste

Instructions

1. Heat the stock in a saucepan and keep it warm.
2. Melt half the butter in a large pan and sauté the onion until soft.
3. Add the garlic and cook for 1 minute.
4. Add the rice and stir until coated with butter.
5. Pour in the wine and stir until absorbed.
6. Add the stock, one ladle at a time, stirring constantly.
7. Continue adding stock until the rice is al dente.
8. Remove from heat and stir in the remaining butter and Parmesan.
9. Season with salt and pepper to taste.
10. Serve immediately.