Creamy Risotto with a Hint of White Wine

Onions are gently sautéed until translucent, then the rice is added and deglazed with dry white wine. Stock is stirred in gradually until the risotto is creamy. Finally, Parmesan and butter give it a delicate, velvety finish.

Ingredients:

300 g risotto rice (Arborio)

1 onion

100 ml dry white wine

700 ml vegetable stock

50 g butter

50 g Parmesan

Salt, pepper

Method:

Finely chop the onion and gently sauté in butter.

Add the rice and cook until translucent.

Deglaze with white wine, stirring until evaporated.

Gradually pour in the stock, stirring constantly.

Finally, fold in the butter and Parmesan.