Ingredients:
2 tbsp olive oil
1 small onion
1 c risotto rice
1/2 c dry white wine
1 quarts hot stock
40 g parmesan
2 tbsp butter

Finely chop onion and sautee with olive oil until translucent. Add rice and toast rice for a few minutes before adding wine, until the wine has been absorbed. Slowly add ladles of hot stock to the rice, stirring frequently until the broth is mostly incorporated. When there is no more broth, and the rice is barely pourable consistency, turn off the heat and mix in the butter and parmesan until incorporated.

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