Risotto friulano

Method

Heat the stock in a separate saucepan and keep it gently simmering throughout cooking. Finely dice the onion and soften it in olive oil in a heavy-bottomed pan over medium heat for 2-3 minutes until translucent. Add the rice and stir constantly for 1-2 minutes to lightly toast the grains, then deglaze with white wine and stir until absorbed. Begin adding the hot stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next, continuing for approximately 18-20 minutes until the rice is creamy yet al dente. Remove from heat and finish with butter and grated Montasio cheese, stirring vigorously to create a creamy consistency. Season to taste with salt and pepper, garnish with fresh parsley, and serve immediately.