Serves: 4
Essential Equipment:
One heavy copper or stainless steel saucepan with one handle 28×10
One wooden cooking spoon

Ingredients:
300 g rice, Carnaroli or Vialone (this is not a brand but a kind of rice)
100 g butter (use only the best quality, unsalted and make sure it is cold from the fridge not half melted and greasy)
150 ml dry white wine (at room temperature not cold)
1 lt broth (made from beef or beef and chicken or veal, keep it light in color but full in flavour, salt sparingly)
1 teaspoon of saffron threads
50 g white onion, chopped very fine
50 g grated Parmigiano Reggiano or Grana Padano

(Bone marrow. You can skip this ingredient. Alternatively you may pan roast 20 pieces of 1 cm thick slices of it and place them on top of your risotto just before serving it)

Procedure:
1. Slowly pan-fry at very low heat the chopped onion until translucent, making sure the onion does not gets dark, and place it a side.
2. Add 50 g of the butter to the saucepan, making sure it is not too hot otherwise the butter will burn, add the rice and toast it at medium heat and always keep stirring with the wooden spoon.
3. When the rice is well toasted, add the onion previously cooked, stir well and add the wine, simmer and keep mixing until the wine has evaporated.
4. Now start the cooking by adding ladle by ladle the broth to about 1 cm over rice level and keep mixing. Add the saffron threads.
5. Continue this exercise until the rice is al dente and remove the saucepan from the heat.
6. The rice will be of a runny consistency (allâ??onda) and ready for the â?? mantecaturaâ? This operation will give the risotto a creamy but sill light consistency, so add the remaining butter and the freshly grated cheese and stir well until the butter is all melted and the cheese is incorporated into the risotto; if your broth is perfect in flavour you will not need to adjust the salt, so serve the rice on a hot flat plate. In Italy we eat risotto with a fork but in some area of the world you may want to add a spoon on the table set up.