Risotto Recipe

• 1½ cups Arborio Rice
• 1 lit Chicken Stock
• ½ cup White Wine
• ½ small Onion, chopped
• 3 tbsp Unsalted Butter
• 1 tbsp Vegetable Oil
• ¼ cup Parmesan Cheese, grated
• 1 tbsp Italian Parsley, chopped
• Rock Salt

• In a saucepan, heat the stock until it boils. Thereafter, lower the heat so that it remains hot.
• In a heavy-bottomed saucepan, heal the oil and add a tablespoon of butter to it. As the butter melts, add onion and sauté until it turns golden yellow.
• Now, add rice to the mixture and stir it so that each of the grain gets coated with oil and butter. Sauté the rice for about 2 to 3 minutes.
• Add wine and cook it until the liquid is fully absorbed.
• Now, add a serving spoon of hot chicken stock to the rice and stir until the liquid is fully absorbed.
• When the rice is almost dry, add another spoon of stock.
• Repeat the process, but continue to stir, else the mixture might get scorched.
• As the rice cooks, it would release its natural starches, thereby making the mixture creamy in consistency.
• In case you run out of stock, use hot water. Cook until the grains are tender but still firm to the bite, without being crunchy.
• Now, all you need to do is add the remaining 2 tbsp butter, parmesan cheese and the parsley, and season to taste with Rock salt.