50ml olive oil, 1 finely chopped onion (amount acc. to taste), 1-2 crushed cloves of garlic, 200g Arborio rice (risotto rice), 120ml white wine, 750ml hot vegetable stock, 20g butter, 50g grated Parmesan cheese, 10g of basil leaves (shredded), sea salt and black pepper
1. Put oil and onion in a pan and fry on low heat until soft. Add the garlic and stir fry for another 3 minutes.
2. Turn up the heat and add the rice. Fry for 2-3 minutes. Add the wine and cook for yet another 2-3 minutes.
3. Turn down the heat to medium. Add the hot stock to the rice, little by little (let it absorb), while stirring. When all the stock has been added, remove pan from heat. Add whatever taste you prefer (could be lemon zest of one grated lemon, +2 tbsp lemon juice and 2 medium, previously diced and fried aubergine or maybe pesto), also add the butter, most of the Parmesan and a pinch of salt. Stir well and put a lid on and leave for 5 minutes.
4. Sprinkle with basil and light roasted pine nuts before serving. Enjoy, and add salt and pepper according to taste.