Step 1

Heat the stock in a saucepan andkeep it warm at the side of thestove. Melt half the butter in ashallow saucepan or casserole, addthe onion with salt and pepper andsauté for 5-7 minutes until soft,but not browned. Stir in the riceand sauté it, stirring constantly,until it absorbs the butter, about2 minutes.

Step 2

Stir in about half the wine with alittle salt and pepper and simmer,stirring, until the rice starts to dry,5-7 minutes. Add a couple ofladlefuls of hot stock and continuesimmering, stirring gently butconstantly. When the rice driesagain and needs more liquid,add the remaining wine.

Step 3

Continue cooking, stirring all thetime and adding more stock inbatches. At the end of cooking, therice should be tender, still slightlyal dente (chewy) and creamy fromthe starch that has begun to leachfrom the grains. This will take 25 to35 minutes and don’t hesitate touse plenty of stock.

Step 4

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 bowlsor on deep plates with a sprinklingof Parmesan. It is best served atonce, though it can be kept warmfor a few minutes. If necessary,soften it with a little more stockjust before serving.