6 cups of vegetable stock
2 tablespoons extra-virgin olive oil
2 medium onions, minced
1.5 cups arborio rice
0.5 cup dry white wine
minced fresh parsley
minced fresh basil
generous amount of goats cheese
1. Bring the stock up to a simmer and then keep it warm at a low heat.
2. Heat the oil in a pan and add the onion. Cook till golden brown. Stir in the rice with a wooden spoon for about a minute. Pour in the wine and cook for 1 to 2 minutes.
3. Add a bit of the stock and stir until all the stock has been absorbed. Continue adding the stock in small amounts and stirring while the rice absorbs the liquid. When the rice looks/tastes almost fully cooked, add the herbs and continue with the stock until the rice is creamy and cooked.
4. Take the pan off the hob and stir in the goat's cheese. Add pepper to taste. Serve with cheese and herb garnish. :) YUM