Instructions

• 1 Heat the chicken stock until just under a simmer. Turn off and leave on back burner.
• 2 In a medium saucepan over medium heat, melt 5 tbsp. butter. Add the chopped onions and slowly cook the onions until they are translucent. Add the wine and let the alcohol cook off for a couple of minutes.
• 3 When the wine has almost evaporated, add the rice. Keep the heat on low and get the grains of rice coated with butter.
• 4 Add a ladle of stock to the rice. Constantly stir the risotto. Add another ladle of stock only after the first has been absorbed. Do this over and over until you have added all the stock.
• 5 Take off the heat and let rest for 3 mnutes. Then add the remaining butter and the cheese. Season with white pepper to taste.