Risotto I adapted this recipe from ‘thekitchn ‘

I found it perfect for me . 
1 cup arborio rice 

About 4 cups warm vegetable stock / water

1/2 cup white wine 

1 medium onion finely chopped

1 tbs garlic minced

Salt to taste 

1 tbsp butter

1/2 cup grated Parmesan cheese

A wide PAN about 8-10″ wide

And most important a lot of patience ☺️
Wash the rice very well and keep aside 

Heat the olive oil in the pan. Add the onions and cook till transparent . Add the garlic n sauté for a min.  

Add the rice n mix it in till each grain of rice is coated with the oil.

Cook till the edges are transparent and centre opaque. 

Add 1/2 tsp dried herbs ( my touch)

Now Splash in the white wine ( I didn’t have any so I didn’t use)

Add the stock. Initially a cup and cook on a medium to low flame. 

Now as the rice keeps drinking up the stock keep adding a ladle full of stock ladle by ladle. 

The rice will swell up. 

Keep adding the stock n stir 

After about 45 mins. It’ll start getting a milky creamy look. 

Add in the cheese and butter. Mix it once. 

Now put it on high to let the extra stock dry up if there’s any and do not stir.

Jut tap the pan on the counter one or twice . To let it all settle. 



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