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Ingredients
- 1 Tbsp. extra virgin olive oil
- 2 x cloves garlic, chopped
- 1 x finely minced onion
- 400 gm arborio rice
- 500 ml rich red wine such as the Italian Amarone
- 550 ml vegetable or possibly chicken stock, simmering
- 80 gm grated parmigiano freshly grnd pepper to taste
Directions
- Heat the oil in a large saucepan and add in the garlic and onion. Saute/fry till the onion is transparent. Add in the rice and stir to coat. Add in half the wine and stir well, allowing the wine to be absorbed before adding any more liquid. Add in the remaining wine to the simmering stock and bring back to the boil before adding any more to the risotto.
- Begin adding the stock a ladle at a time, allowing each addition to be absorbed before adding the next ladle of stock. Remember to stir the risotto intermittently throughout the cooking time.
- When the stock has been absorbed, remove the saucepan from the heat immediately and stir through the parmigiano and freshly grnd salt and pepper to taste. Allow to "rest" for two min then stir vigorously and serve.
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