Parmesan risotto

Bring the stock to the boil and keep at a low simmer, covered.

In a large pan, heat the olive oil and add the onion. Sweat the onions over low heat for 3 to 5 minutes - don't allow them to take any colour.

Add the rice and mix well. Pour in the white wine and cook over medium heat till most of it evaporates, about 3 minutes.

Add a ladle of hot stock to the rice, stirring well. After about 3 minutes, after most of the stock has been absorbed, add another ladle of stock. Repeat in this fashion until the rice is tender and cooked through, about 20 minutes.

Add the Parmesan and mix well. Taste the risotto and add salt and pepper if desired. Serve immediately.