Italian classic risotto

1. Peel and slice the onions. Heat the broth. In a pan, fry the onions in hot oil without browning. Add the rice and stir until it becomes translucent.

2. Pour in the wine. Cook over low heat, stirring until the rice has absorbed the wine. Pour the broth, stirring constantly, until the rice has tripled in size and absorbed all the broth.

3. Add the butter cut into pieces and grated parmesan. Mix well. Divide the risotto on the plates and add pepper. Garnish with parmesan shavings and serve immediately.

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