Categories: italian

Ingredients

• 750ml-1litre chicken stock
• 2 tbsp olive oil
• half onion, finely chopped
• 1 garlic clove, crushed
• 2 bay leaves
• 250g arborio rice
• 200ml dry white wine
• 35g butter
• 35g parmesan, grated
• salt and pepper

Directions

1. Put pot on a high heat, add stock and boil, then reduce to simmer

2. Put pan on medium-high heat, add olive oil and onions

3. Sweat onions till translucent, add garlic

4. Add rice, stir in, season with salt and pepper

5. Add wine, stir until absorbed, then add bay leaves

6. Stir in 2 ladles of chicken stock

7. When absorbed, stir in two more and repeat until all stock is absorbed (15-20 mins)

8. Remove pan from heat, fold in butter then parmesan

9. Remove bay leaves, and rest for 2 mins before serving.

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