Basic Risotto - Cuisine Magazine - From New Zealand to the World

Name: Basic Risotto - Cuisine Magazine - From New Zealand to the World
Ingredients: 100ml olive oil; 100g onion, finely diced; 4 cloves garlic, sliced; 250g risotto rice (Arborio or Carnaroli); 30g butter; 150ml dry white wine; 1.2L warm stock (fish or seafood, vegetable for herbaceous or chicken fro meatier styles), kept at a simmer; juice of ½ lemon; 80g parmesan

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Ingredients

100ml olive oil
100g onion, finely diced
4 cloves garlic, sliced
250g risotto rice (Arborio or Carnaroli)
30g butter
150ml dry white wine
1.2L warm stock (fish or seafood, vegetable for herbaceous or chicken fro meatier styles), kept at a simmer
juice of ½ lemon
80g parmesan