Yesterday I made a very simple risotto.
In a large frying pan, place some olive oil. Then add some finely chopped onion.
Soften the onions.
Bring up the heat.
Add the risotto rice and ensure that the rice is coated in the oil and mixed in with the onion.
Now add some chicken stock.
Keep topping up with stock to ensure that the rice doesn’t dry out.
Stir on a regular basis. This will help create a creamy texture.
Once the rice is virtually cooked, add a large handful of grated parmesan and some freshly ground black pepper.