for 4 persons :
- 300 gr risotto rice
- 1 dl olive oil
- 1 onion, finely chopped
- 1 clove of garlic, finely chopped
- 1 liter of warm chicken stock
- 2 dl white wine
- 3 knobs of butter
- parmesan cheese, grated
Wash the rice to remove the excess starch.
Heat the olive oil in a flat pan over medium heat. Saute the onion and garlic in it.
Add the rice and stir until the rice becomes translucent. Add stock and wine just to cover the rice.
Heat to just about boiling point. Every 4 minutes, add stock and wine again until the rice is just covered and do this until all the stock is used up.
Do not stir, but shake the pan, each time just before adding new stock.
Then take the pan off the heat. Add some small knobs of butter and stir with some parmesan cheese .
You do this according to taste. the idea is that you get a smooth risotto .
Then you can add some fresh garden herbs.