Parmesan Risotto

Makes 320g risotto per person.

Put 1/2 the butter, 30g, in the pan. Melt and add onion. Simmer till soft.

Add rice and toast two minutes on high temperature- add white wine (optional, about half a glass) and stock. Always add stock one ladle at a time, until all the rice is covered. Every time the stock is added, should cover all the rice. Turn the temperature down to medium. Never let risotto get dry.

Cook first 10 minutes w/o lid.

Continue to let summer till finished. About 20 minutes total time. Taste to test.

Remove from heat. Add remaining butter and Parmesan, mix. Cover again for 2 more minutes. Serve immediately.

Optional Make 4 cheese risotto. Substitute other cheeses and use less Parmesan. Suggestions Gorgonzola, Gruyere