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Ingredients for 4 persons: 320 g Riso Gallo Risotto rice (one pack serves 6), 1 litre hot chicken or vegetable stock, 1 medium chopped onion, 40 g of butter, 1 glass of dry white wine, freshly grated Parmesan and any other ingredients you may wish to add.1. In a heavy bottomed saucepan, saute the onion in the butter until soft. Add the rice and coat well until transparent. 2. Add the wine and stir until it has evaporated. Add a ladleful of the hot stock and simmer. As the stock is absorbed add more stock when necessary. 3. Continue in this way for about 18 minutes until the rice is soft, tender and creamy, but the grains are still firm in the centre. 4. Stir in the parmesan and the other ingredients if necessary, test for seasoning, cover and leave for 2 minutes.