Ingredients:

10 cups Stock, use any stock or broth you enjoy, however since this is the base of the recipe and there is not very many ingredients I recommend using something high quality. 

6 T Olive Oil

1/2 Onion, diced (or one whole shallot if you're feeling fancy!)

2 cups Carnaroli Rice, or arborio

1 cup of Dry White Wine, This Mary Taylor wine is perfect for cooking with because of how affordable it is and delicious for drinking! (tip: if you cook with a wine serve that dish with the same wine for a perfect wine pairing every time.)

5 T Unsalted Butter, I use up to 1 whole stick (8 T) but I like it to be very rich

1 cup grated Parmesan, remember to choose something high quality! This is a major star of the dish 

1 T Lemon Zest

Directions:

1. Heat your stock in a separate pot. 
2. Saute your onion and rice in olive oil in a pan, make sure this pan is large enough to account for your rice expanding.
3. Once the onion is soft and translucent, start to layer your seasoning, add a little bit of salt and pepper, be sure to go easy for now because you can always add more later. 
4. Deglaze your pan with wine, stir and simmer until the rice absorbs all of the wine.
5. Add one table spoon of butter and stir until the rice absorbs it. 
6. Start adding stock one cup at a time (tip: find out how many scoops with your favorite ladle it takes to measure one cup), stir until the rice absorbs it all.
7. Alternate butter and stock until rice is fully cooked. 
8. Once rice is soft, fold in your grated cheese and lemon zest.
9. Season to taste with salt and pepper, you probably won't need salt because of the cheese. 
10. Serve with more grated cheese on top and enjoy!

Consider adding any of the following:

1 T Cuttlefish Ink, stir this in once the rice is soft, when you add cheese and lemon zest.

1 can of Ati Manel Squids in Ink, stir in the entire contents of this can while adding the last of the stock, this will help the ink incorporate into the rice and heat the squid all the way through.

a few tablespoons of pesto, I usually serve grilled pork over pesto risotto and I fold in frozen peas or asparagus for a more balanced meal.

Umami Bomb, I would suggest sauteing a tablespoon or so with the onion and adding sauteed mushrooms to the finished risotto.

Lemon Olive Oil, sub this for the regular olive oil when sauteeing.