Baked cheese risotto

In a large saucepot add 1-tablespoon oil and sauté the onions until they are glossy and aromatic.

Season the onions with ½ teaspoon of salt.

Add the Arborio rice and the 2 tablespoons of butter.

Season the Arborio rice, onions and now melted butter with ½ teaspoon of salt.

Turn the fire off and add the white wine to the Arborio rice.

Stir in the white wine.

Turn the fire on to low and reduce the wine fully into the rice.

Add ¾ warm chicken stock to the Arborio rice and slowly turn the rice in a flipping motion frequently until all of the chicken stock is incorporated.

Once the stock is incorporated add a second ¾ cup of stock to the rice and again flip the rice and continue to cook until all of the stock has been absorbed to the rice.

Add ¼ teaspoon of salt and the 3rd batch of chicken stock this time only adding 1.2 a cup.

Continue to flip and cook into the rice.

Do a forth pour of chicken stock into the pot and fully cook into the Arborio rice.

Add 1-tablespoon butter and 2 tablespoon of cheese and stir in.

Season with salt (you probably won’t need it) and fresh cracked pepper.

Add the rice to your desired baking dish and top with topping.

Bake uncovered for 15 minutes on 350 until the top is brown.

*Breadcrumb Topping

Serves 5

Directions

Mix slightly soft butter into the breadcrumbs.

It should look like wet sand.

Then add Parmesan cheese and set it aside until you need it