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Making a beautiful risotto is so easy, all it takes is a little love and care. You can use this risotto base recipe as a canvas and turn it into your own favourite risotto using the best seasonal ingredients that are available to you. You can even use the leftovers to make arancini. I've used carnaroli rice for this because the grain is quite large, it holds the shape perfectly, it holds the cooking very well, it doesn't get mushy and it's going to give a beautiful creamy texture towards the end.
In a large saucepan or casserole dish, add the rice and toast for 4-5 minutes on a medium-low heat, stirring occasionally until the rice releases a nutty aroma. Meanwhile, heat the stock and keep warm on a medium heat.
Peel and thinly dice the onion.
Once the rice is toasted, set aside. In the same pan add a drizzle of olive oil and the diced onion. Cook it slowly, stirring occasionally to prevent the onions from catching, until they are soft and fully cooked, about 5 minutes.
Stir the toasted rice back in and season with a good pinch of salt. Turn the heat to a medium-high and add the wine. Let it simmer for a minute or two until slightly reduced.
Keep the pan on a medium / medium-high heat and gradually start adding the vegetable stock to the rice, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
Keep adding the vegetable stock to the rice and stirring continuously throughout the whole cooking time.
When the rice is fully cooked, turn the heat off and stir in the butter, the grated cheese and freshly ground black pepper. Add a small ladle of stock and mix well until the cheese and butter are fully melted and incorporated. Cover the risotto with a lid and let it sit for 2 minutes.
Taste and adjust the consistency of the risotto. It should be creamy, so add another ½ a ladle of stock if it needs to be loosened up - the risotto should result creamy but not runny.
Serve up and enjoy!