Risotto by chef jean christophe novelli

Ingredients

• 1oz Unsalted Butter
• 1tablespoon Olive
• Oil
• 4ozOnions, diced2each
• Garlic cloves, peeled and chopped6 each
• Sprigs of fresh thyme11oz
• Arborio RiceSea Salt and freshly ground
• black pepper 1 cup
• Dry white wine1 pint
• Strong vegetable or chicken
• stock-HOT 1tablespoon
• Mascarpone1tablespoon
• Parmesan Cheese

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Preparation

• Melt the butter and oil in a large frying pan.
• Add the onions and sweat gently for 3 minutes or until softened, but do not allow to brown.
• Add the garlic and thyme, and stir in the rice. Season and cook, stirring, for 2 minutes to coat the rice.
• Pour in the white wine, a quarter at a time, and continue to cook, stirring constantly until completely absorbed.
  
• Add the hot stock a ladleful at a time, stirring gently until fully absorbed before adding the next. Constantly stir until the rice is just cooked or al dente, about 25,30 minutes.
• Remove from the heat, stir in the cheese and serve immediately.

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