Heat the stock in a saucepan and
keep it warm at the side of the
stove. Melt half the butter in a
shallow saucepan or casserole, add
the onion with salt and pepper and
sauté for 5-7 minutes until soft,
but not browned. Stir in the rice
and sauté it, stirring constantly,
until it absorbs the butter, about
Stir in about half the wine with a
little salt and pepper and simmer,
stirring, until the rice starts to dry,
5-7 minutes. Add a couple of
ladlefuls of hot stock and continue
simmering, stirring gently but
constantly. When the rice dries
again and needs more liquid,
add the remaining wine.
Continue cooking, stirring all the
time and adding more stock in
batches. At the end of cooking, the
rice should be tender, still slightly
al dente (chewy) and creamy from
the starch that has begun to leach
from the grains. This will take 25 to
35 minutes and don’t hesitate to
use plenty of stock.
Take the risotto from the heat,
add the remaining butter in pieces,
and stir it into the rice as it melts.
Taste and adjust the seasoning.
Serve the risotto in shallow bowls
or on deep plates with a sprinkling
of Parmesan. It is best served at
once, though it can be kept warm
for a few minutes. If necessary,
soften it with a little more stock
just before serving.