1. Heat butter in a wide shallow saucepan. Cook onion until soft and golden. Add rice and stir for 2 - 3 minutes. 2. Pour in wine and increase heat, stirring until wine has been absorbed. drink remainder of bottle while stirring. 3. Add one third of the hot stock and cook until it has been absorbed, keep remaining stock hot. 4. Repeat until all stock is gone, make sure your stir constantly. The risotto should be wet and creamy. 5. Serve topped with the cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
