1. Dice the onions very finely; they should be about the same size as the grains of rice. Place in a cold, heavy-bottomed saucepan with the oil and salt. Stir to coat the onions in the oil, then place over medium heat. 2. Saute the onions for a minute or two until limp and just going translucent around the edges. Increase the heat and dump in all the rice. Stir to coat the rice with the oil, then continue stirring over medium-high heat for about two minutes, until the rice is toasted but not browned. 3. Add the wine and stir until completely evaporated. 4. Add 1 cup of hot stock, and stir well. Lower heat to medium and cook until the liquid is almost fully absorbed, stirring frequently. Continue to add stock, about 1/2 cup at a time. Continue to stir the rice very frequently as it cooks. 5. When about 3 cups of stock have been added, taste the risotto. The core of the rice grains should be al dente - not crunchy, but not mushy all the way through. If they're still a little too firm, add more stock and keep stirring. Season to taste with salt. 6. When the rice is done, remove from the heat and stir in the butter one piece at a time (add the next piece when one is fully melted), then the cheese and pepper. Serve immediately in warm bowls, with more cheese on the side. ---------------------------------------------------------------------------
Nutrition
Ingredients
