Ingredients

• 300 grams Riso
• small onion finely chopped
• about a quart of chicken stock - must be warm to hot as you ladle it into the rice
• a bit of olive oil
• small banana - mashed with a little milk if it makes it easier
• Half glass dry white wine
• Butter per mantecare
• Grated cheese
• salt to taste

Preparation

Soffriggere your onion with the olive oil, add rice and  let it toast for a minute or two and then hit with the wine. Let evaporate… add the banana pure, mix and add a ladle of broth at a time as you mix. You know your risotto is ready when it is al dente – pinch a grain between thumb & finger. Just before serving add a dollop of butter and a quarter cup of cheese to the hot pot of rice and stir to amalgamate well – This process is called “ mantecare” (you knew that).