Servings 4, Preparation time 10 mins, Cooking time 14/15 mins 400 g rice Arborio or Carnaroli 2 and a half glasses of full-bodied red wine (Barolo) 2 small onion (1 for the broth, 1 for the rice) Vegetable broth to taste (onion, carrot, celery and a bay leaf if you have) or use vegetable stock cube 30 g. of grated Parmesan cheese a knob of cold butter to whisk extra virgin olive oil (EVO) salt and black ground pepper to taste Method Prepare the vegetable broth as you prefer (using vegetables or using a stock cube). Cut finely the onion for the rice. In a pot, add some tablespoons of EVOO with the chopped onion and, as soon as it becomes clear, pour the rice and mix it for a few minutes. Now pour the glasses of wine in the pot and let it absorb. Add a handful of grated parmesan. Then add a pinch of salt and cook together with a ladle of warm broth at a time until the broth is completely absorbed. Stir continuously the rice to avoid it sticking to the pot. Turn off the flame. Season with a sprinkled of black ground pepper, a bit of grated Parmesan and a knob of cold butter, and stir. Leave for a few minutes before serving.