Risotto

1. Peel and chop the onions. Sauté in a hot, oiled pan until golden.
2. Add the rice and let it become slightly translucent.
3. Pour the wine into the pan and let it evaporate.
4. Meanwhile, prepare the vegetable stock. Add the stock gradually to the pan.
5. When the rice is cooked through, remove the pan from heat and stir in the Parmesan, butter and cream.
6. Season with salt and pepper.

Notes

Imported recipe that may need adjustments in timing and quantities.