The risotto recipe which has its origin in North Italy uses mainly white wine and parmesan cheese for its fine taste.
Risotto rice 250 grams/ 1cup
White wine 250 ml/1 cup
Vegetable stock 500 ml
Parmesan cheese grated 100 gram
Butter 2 tablespoons
Onion red 1 nos
Salt and pepper to taste.
Clean, peel and chop the onion.
Heat the butter in a pan on low- medium heat and saute the chopped onions for a few minutes.
Add the rice to the onion in the pan and saute till the rice becomes translucent.
Add the wine and allow the rice to cook.
As the rice absorbs the wine add the vegetable stock in portions to the rice and cook the rice for at least 20 minutes stirring occasionally.
Add the grated parmesan cheese salt and pepper and mix well.
Serve the risotto garnishing it with grated parmesan cheese.