Risotto con formaggio


Single burner
Heavy-based pan with lid


½ onion, finely chopped
25 g butter
1¼ litres hot vegetable stock
1 small glass white wine
200 g carnaroli rice
50 g unsalted butter, diced
50 g Parmesan or Gran Padano cheese, grated


In a heavy-based pan, melt the 25 g butter and add the onion, cook gently until tender but not browned. Stir in the rice and coat well with the melted butter. Turn up the heat and add the wine, continue until all the wine has evaporated. Next begin adding the stock a ladle at a time. Continue stirring as the rice absorbs the stock – the rice should always remain runny not dry. As the rice begins to soften add the stock in smaller quantities until it is to your liking. Finally stir in the 50 g unsalted butter and the grated cheese, beat until all is creamy. Check the seasoning, serve with a green side salad.

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