Sounds good, I have never eaten risotto so I must try this. This recipe is written as I found it. I have advice from a good friend to reverse the stock and wine, using the wine first and finishing with the stock. When I try this, I will make as listed first then will try the other approach. Sounds like a great side dish for sure.
Heat the stock in a saucepan and keep it warm at the side of the stove. Melt half the butter in a shallow saucepan, add the onion and season with salt and pepper to your liking, cook for 5-7 minutes until soft, but not browned. Stir in the rice, stirring constantly, until it absorbs the butter, about 2 minutes.
Stir in about half the wine with a little salt and pepper and simmer, stirring, until the rice starts to dry, 5-7 minutes. Add a couple of ladlefuls of hot stock and continue simmering, stirring gently but constantly. When the rice dries again and needs more liquid, add the remaining wine.
Continue cooking, stirring all the time and adding more stock in batches. At the end of cooking, the rice should be tender, still slightly al dente (chewy) and creamy from the starch that has begun to leach from the grains. This will take 25 to 35 minutes and don’t hesitate to use plenty of stock.
Take the risotto off the heat, add the remaining butter in pieces, and stir it into the rice as it melts. Taste and adjust the salt and pepper as needed.
Serve immediately as a side dish topped with a bit of Parmesan cheese if desired. Served with fish cooked with cherry tomatoes on a bed of this risotto.
Inspired by good friend, Darhl Thomason. United States.