Ingredients
- 500 g rice
- 125 g butter
- 1 onion (finely chopped)
- ½ cup wine
- 1½ l hot stock
- 4 tbsp Parmesan (grated)
Method
Fry the finely chopped onion in some of the butter. Add the rice and stir until it has absorbed the fat. Pour in the white wine, stirring continuously. Add the stock and turn up the heat. Cook for 15 minutes without stirring; you can shake the pan. When the rice is cooked, remove it from the heat and add the Parmesan and the rest of the butter. Return to the heat for 2 minutes to melt the butter.
