Risotto

Cooking Instructions

1. In a heavy casserole, melt the butter. Add the onion and cook gently until softened. Pour in the rice and stir until rice is transparent.

2. Add 1/2 cup of the stock and stir over moderately high heat until liquid is absorbed. Add 1/2 cup more stock and stir again until absorbed. Continue this process until all liquid is used. (The process should take about 20 minutes.)

3. Add the cheese and stir to blend. Add salt and pepper to taste. Place in a warmed bowl. Serve at once with additional Parmesan cheese if desired.

Wine Pairing(s)

Scacciadiavoli Montefalco Rosso

Mollydooker 'Goose Bumps' Sparkling Shiraz

Krug Brut Rose

Heidsieck Monopole 'Blue Top' Brut

Perrier Jouet 'Fleur de Champagne' Brut Rose

Ca del Bosco Brut

J. Lassalle Brut Rose

Santa Di Terrossa Pinot Grigio

Bolla Pinot Grigio

Da Vinci Chianti