250mlof veg stockor beef stock if not sticking to a veggie recipe
400mlof Valpolicella Amarone red wineCan be replaced with Ripasso or Valpolicella Classico
200gArborio risotto rice
25gfreshly grated parmesan
10gfresh parsley roughly chopped
Place a large shallow pan on a medium heat and add the butter. Once the butter has melted add the chopped onion and garlic then gently fry for a couple of minutes. As the onions begin to sweat down add the rice and mix well to allow each grain to be coated with the butter. Coating the uncooked grains with the warmed butter helps to soften the grain and allow it to soak up liquids more easily. And the aim of this recipe: get the wine into the rice!!
Next, with the pan still on a medium heat, add around 1/5 of the stock and 1/5 of the wine. stir and allow to simmer for a few minutes.
The liquid will quickly be absorbed by the rice, at this point add another helping (1/5) of stock and wine. Continue until all the liquid has been added, ensuring each addition is absorbed before the next is added.This usually takes around 20 minutes. After pouring in the last addition, place a lid on the pan and simmer for 5 minutes.
Taste your risotto and check the rice is cooked before mixing in half of the parmesan. Then taste and season if necessary.
Finally serve the risotto and top with the remaining parmesan and the parsley.