1 1/2 Tazza Riso Arborio o Riso Vialone Nano
1 Litro Brodo di Pollo (o Vegetale)
2 Cipolle grandi
5 Spicchi d’Aglio
1/2 Bicchiere Vino Bianco
Parmigiano Reggiano Grattugiato Abbondante
Pepe Nero Fresco
Funghi Trifolati Abbondanti
Finely chop onions and crush the cloves of garlic.
In a large heavy based saucepan, sautee onions over medium heat in a generous amount of good quality extra virgin olive oil until transluscent.
Add crushed garlic and cook for a minute or two.
Add rice, and lightly fry over medium high heat for a minute, then add white wine.
In a separate saucepan, have stock ready at almost boiling temperature over low heat.
Add 1/2 cup or so at to rice mixture. Cover and cook over low heat.
Stirring frequently, keep adding stock little by little as required, never letting rice become too dry.