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PdfHeat olive oil in a medium saucepan over medium heat.
Add onion and a pinch of salt. Sauté until soft and translucent (around 3 minutes). Add arborio rice and stir.
Once the arborio rice starts to crackle (around 2 minutes), add wine and stir until fully absorbed.
Begin adding stock, ¼ cup at a time, stirring until the stock is fully absorbed. Continue this process until the stock is used up and the risotto is al dente.