An easy and comforting dish which requires little preparation and is perfect for chilly evenings.
It originates in Northern Italy, in the Piedmont region, where the best rice for risotto is grown.
300g risotto rice
1 big red onion, peeled and finely sliced
1 tablespoon olive oil
1litre vegetable stock
1 small glass dry white wine
Salt and pepper to season
1. Gently fry the onion in the olive oil in a cast iron pot until tender and add the rice, tossing it quickly until it is transparent.
2. Add the stock, a little at a time, until it is all absorbed, then add the wine until it is also absorbed.
3. Simmer for 20’minutes or until all liquid is absorbed and the rice is tender.
4. Add the parmesan, stir well and cover. Leave for 2 minutes and serve.
If you have some dried cèpes (Porcini mushrooms), prepare them and add them to the rice, having used their stock for cooking the rice.