A simple basic risotto made with white wine, butter, garlic and parmesan cheese
dry white wine
freshly grated parmesan cheese
sea salt and black pepper
Heat a large skillet to medium heat and melt the butter. Add the diced onion and crushed garlic then saute for 3-5 minutes or until the onion softens.
Add the arborio rice to the skillet and mix well to coat each grain with butter.
Let the rice cook for a minute or so to absorb the butter. When the rice turns translucent, add the wine and reduce the heat to a simmer.
Let the rice simmer in the wine (without stirring) until the liquid has almost been absorbed.
Begin adding the stock to the skillet one cup at a time, allowing for the stock to be absorbed almost completely before adding the next cup.
Continue adding stock one cup at a time until the rice is cooked - this should take 30-40 minutes, but the best test is to taste the rice to check for doneness.
After the last cup of stock, add the parmesan cheese to the skillet and season with sea salt and fresh ground pepper.
Stir well and serve.