Basic Risotto

Ingredients

• 1 knob of butter
• 1 small onion, finely diced
• 1 tsp Gregg's Crushed Garlic
• 1 cup arborio rice
• 1/2 cup white wine
• 1 litre chicken stock
• Gregg's Natural Sea Salt, freshly ground
• Gregg's Whole Black Peppercorns, freshly ground
• 115g grated parmesan cheese

Method

Heat the stock in a separate pot until simmering point, keep it simmering whilst you prepare the risotto.

Gently cook the onion and Gregg's Crushed Garlic together in the butter until soft and clear. Add the rice and turn the heat up, stir well to coat the rice in the butter, then add the wine and allow the alcohol to evaporate off before ladling in enough stock to just cover the rice.

Keep stirring whilst the rice absorbs all the stock, then add more stock one ladle at a time until the rice is cooked "al dente" - with a bit of a bite to it.

Turn off the heat, season well with freshly ground Gregg's Black Peppercorns and Natural Sea Salt, add the parmesan cheese and cover for 5 minutes before serving.