|Short grain italian rice||4 Ounce (Arborio / Vialone, 125 Grams)|
|Onion||1 Ounce, chopped (30 Grams)|
|Boiling stock||1 Pint (600 Milliliter)|
|Parmesan cheese/Pecorino cheese||2 Tablespoon, grated|
Melt 4 tablespoons of butter in a small pan and add the rice and the onion if you are using it.
Stir the rice around (a wooden fork is excellent for this) until it is golden and well coated with butter, then pour in the hot stock and start whisking.
Keep whisking the rice around for 10-15 minutes (it may take up to 30 minutes if you are cooking for more than two people) until you have an unctuous sauce and the separate grains have just a faint bite in the centre.
The mixture should be kept just bubbling — not too fast or the liquid will evaporate quickly.
If the risotto gets too dry before the rice is ready, add a little more stock.
Don't let the sauce evaporate entirely or cook the rice until it is soft in the middle.
Once the rice is cooked, stir in the remaining butter and the cheese and adjust the final flavouring; it is unlikely that you will need salt as the butter and reduced stock between them usually contain enough.
Serve at once.