Basic Risotto

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Instructions

1.	Heat the olive oil in a large pan with a wide base.
2.	Add the diced onion and garlic and fry, without colouring, for 3-4 minutes.
3.	Remove from the heat, add risotto rice and butter; stir thoroughly.
4.	Return to low heat, stirring continuously, until edges of rice are translucent and a clear white star forms in the centre of the grain.
5.	Add the wine and simmer, stirring, until almost entirely reduced.
6.	Using a ladle, add 100ml of warm stock and stir until you can run a spoon through the centre and see the bottom of the pan for 3-4 seconds before the rice slides back together.
7.	Once this happens, move on to your next ladle of stock.
8.	Repeat, keeping at a simmer, stirring continuously for about 15 minutes.
9.	Remove one grain of rice and break it between your fingers.
10.	If you can see a 1mm white star in the centre, it’s close.
11.	Add an additional ladle of stock and check a single grain again.
12.	Once the star is 0.25mm or smaller, remove risotto from the heat and cover with a lid for 3-4 minutes.
13.	Check one more grain; once the star has just disappeared, it’s ready (you may or may not have used up all the stock).
14.	Add lemon juice and stir through parmesan cheese. Serve immediately.