1 thl Olive oil
2 x cloves garlic, minced
1 x finely chopped onion
400 gr Vialone Nano Rice
500 ml rich red wine such as Tommasi Amarone
550 ml vegetable or chicken stock, simmering
vegetable or chicken stock, simmering
80 gr grated Parmigiano
freshly ground pepper to taste
Heat the oil in a large saucepan and add the garlic and onion. Saute until the onion is transparent. Add the rice and stir to coat. Add half the wine and stir well, allowing the wine to be absorbed before adding any more liquid. Add 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 ground salt and pepper to taste. Allow to “rest” for two minutes then stir vigorously and serve.