Basic recipe for the Italian classic risotto.
Bring the stock to a high heat on a high heat, turn down the heat and leave the stock on the stove. Meanwhile, cut the onion.
Heat the butter in a thick-bottomed pan over low heat.
Add the onion and fruit for 3 minutes until it is translucent. Add the risotto rice and cook for 3 minutes while stirring until the grains are glassy.
Add the white wine and stir until it is absorbed.
Add a dash of chicken broth and keep stirring until it is absorbed. Repeat until the rice is tender. This takes about 20 min.
You may have some stock left over. Meanwhile, grate the Parmesan cheese.
Remove the pan from the heat and add the cheese and the rest of the butter. Leave with the lid on the pan for 3 minutes.
Remove the lid from the pan, stir in the risotto and season with salt and pepper.
Garnish with some extra Parmesan cheese and pepper and serve immediately.
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