A simple Italian recipe, inspired by Il Campidoglio in Verona, Italy
Start by gently sautéing the diced onion in half of the butter over a low heat for about five minutes or until the onion has softened and starts to look translucent. A thick bottomed pan or casserole dish is good for this
Add the risotto rice - arborio or carnaroli is fine - and slowly start adding the chicken stock, a few splashes at a time, until the rice has soaked it all up
Next, do the same with the wine. Amarone is not cheap - it can cost £20-30 upwards for agood bottle - so don't feel like you have to splash out. Instead, look for the own brand bottles that most supermarkets sell for around £10 or if that's too steep, seek out a bottle of Valpolicella Ripasso, which is made with the same grapes in a similar way
Continue to stir the risotto regularly, until the rice has soaked up all of the liquid, then stir in the rest of the butter. This can take about 20-30 minutes
Finally, serve with a sprinkling of fresh thyme and enjoy!