Step 1

Place a wide pan over medium heat, then add olive oil.

Step 2

Once the oil is ready, add the chopped onions.

Step 3

Cook until the onion softens, then add the rice.

Step 4

Cook (or toast) for about a minute.

Step 5

Pour the white wine, stir, and let the wine evaporate.

Step 6

At this point, the starch is coming out --- you should see that its starting to get creamy.

Step 7

Pour about two ladles of the simmering stock into the pan.

Step 8

Stir until the liquid has been absorbed, then pour another ladle of the stock.

Step 9

Repeat the process for about 18 minutes or until the rice is slightly cooked.

Step 10

Add only a little stock during this time (if at all), ensuring the finished risotto is not too watery.

Step 11

As a final check, place your spatula in the middle of the pan and drag it to the other end. You should see a 'wave' of the remaining liquid meeting on top and downwards.

Step 12

Take the pan out of the heat.

Step 13

Add and mix the chunk of butter and the grated Parmigiano Reggiano.

Step 14

Cover with a lid and let sit for two minutes.

Step 15

Transfer your perfect risotto to plates and serve with freshly grated cheese --- enjoy!