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Serves 4

Ingredients

500 grams Aborio Rice
2 litres Chicken / fish /
vegetable stock
500 ml White wine
2 Garlic cloves
1 Onion
100 grams Butter

Recipe by:

Bellissimo Cucina & Trattoria

Method

• Finely dice onion and garlic. Sauté in wide base saucepan

• In separate pans heat stock and wine

• Add rice to onions and toast off in pan until starts to become translucent

• Add hot wine and cook until almost all is absorbed stirring constantly

• Add one third of the stock and stir until almost all the liquid is absorbed

• Repeat step 5 until you have used all the stock. Taste the rice - it should be al dente (soft but with a little bite)

• Turn out onto a tray and allow to cool