Classic Italian risotto 

Ingredients (serves 4)

• 4 cups chicken stock
• 1 tablespoon olive oil
• 1 medium brown onion, finely chopped
• 1 garlic clove, crushed
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 1/3 cup finely grated parmesan cheese
• 4 green onions, thinly sliced
• shaved parmesan cheese, to serve

Method

1. Place stock and 1 1/2 cups cold water in a saucepan. Bring to the boil over high heat. Reduce heat to low. Simmer until needed.
2. Meanwhile, heat oil in a large, heavy-based saucepan over medium-high heat. Add brown onion. Cook, stirring, for 5 minutes or until softened. Add garlic and rice. Cook, stirring, for 1 minute. Add wine. Bring to the boil. Cook, stirring, for 3 minutes or until liquid has almost evaporated. Reduce heat to low. Add 1 ladle stock mixture to rice. Cook, stirring, until liquid has absorbed. Repeat with remaining stock mixture, 1 ladle at a time.
3. Stir in grated parmesan and green onion. Stand for 2 minutes. Serve with shaved parmesan.

Notes

Variation: For chicken risotto, add 500g diced chicken breast with the onion in step 2.