• 1 glass of Arborio risotto/2 persons
  • 1 glass of white wine
  • Chicken stock cube (3 or 4 melted in at least 1/2 liter of bouling water)
  • 2 onions
  • Garlic
  1. Put the onions and garlic to fry in olive oil. When melted, add the glass of risotto and wait for it to absorb some oil. Then pour the glass of wine. When evaporated, cover with the chicken stock.
  2. Lower the fire, it has to cook for at least 20 to 25mn. Add regularly some chicken stock if necessary.
  3. You can add whatever you want to this recipe : chicken meat and mushrooms, aspergus...
  4. Serve with parmesan :-)
I always found the rice too plain and too simple to be really interesting, until the day I discovered the wonderful Risotto. The one I use most often is called Arborio. The recipe may be used as a base, basically you can add anything you like.