This is a classic risotto from Claudio Gottardo, head chef at Italian restaurant Cantina del Ponte. Feel free to adapt, for example, adding some fresh pesto or pangrattato to serve.

Ingredients: (serves 4)

1 litre of hot beef stock
70g butter
½ onion finely chopped
350g carnaroli rice
salt
50ml white wine
50g grated Parmesan cheese
small basil leaves

Method:

Heat the stock in a pan.

Heat around 30g of the butter in a large pan, then add the chopped onion and cook for about four minutes on a low heat until the onions soften.

Add a little stock and turn up the heat up a little. Add the rice and stir for a few minutes before adding the salt.

Pour in two or three spoonfuls of stock and keep stirring. Continue adding the stock until the rice is cooked (roughly 16 minutes).

Now, add the rest of the butter and the Parmesan cheese. Allow to settle for a minute or two and serve with fresh basil.