Cheese, Egg, and Cream Based Recipes - Risotto with Cheese and Wine

Ingredients

• 30 ml/2 tbsp olive oil

• 2 onions, finely chopped

• 450 g/1lb/2 cups arborio or other risotto rice

• l liter/4 1/4 cups hot beef or chicken stock

• 250 ml/8 fl oz/1 cup Italian white wine

• 15 g/1 tbsp unsalted (sweet) butter

• 60 ml/4 tbsp freshly grated Parmesan cheese

• Salt and freshly ground black pepper

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Method:

1. Heat the oil in a flameproof casserole (Dutch oven). Add the onion and cook, stirring for 2 minutes.

2. Stir in the rice and cook for 1 minute. Add 250 ml/8 fl oz/1 cup of the stock, bring to the boil and simmer until the stock is absorbed.

3. Repeat until the rice is just tender and the risotto creamy (about 15-20 minutes).

4. Add half the wine after 10 minutes cooking. Stir in the butter, the remaining wine and the cheese.

5. Taste and season if necessary. Serve straight away.