risotto with basil, garlic and parmesan cheese  serves 3 or 4    100 g butter or oil 1 finely chopped onion 250 g risotto rice ¼ l white wine ca. 1 liter very hot vegetable or chicken broth a good handful chopped fresh basil 3 - 4 chopped garlic cloves 40 g freshly grated Parmesan cheese salt and pepper 1. Sauté the onion in 2 tablespoons butter. Add the rice and sauté for another minute or two (until all the rice is shinny and oil coated). 2. Pour in the wine and stir the mixture constantly until the wine has evaporated.   Add some of the hot broth (about a 4th) and stir well. 3. Let the rice cook, stirring occasionally until the broth has been absorbed. Continue this process until the rice is done. This takes about 20 to 25 minutes. 4. Risotto rice should be creamy and have some bite to it (al dente like pasta). When it's just right is a matter of feel, intuition and personal preference. You may have a bit of the broth left over or 1 l. might not be enough. 5. Remove from the heat. Add the remaining butter, the basil, garlic, parmesan cheese, salt and pepper. Stir the mixture well for a minute or two and serve immediately. back