Recursive Risotto

Ingredients

• 1. Heat the vegetable stock in a saucepan on low heat to maintain a constant baseline temperature array.
• 2. In a separate large pan, heat the olive oil and melt half the butter over medium heat. Sauté the onions and garlic until translucent.
• 3. Add the Arborio rice to the pan, stirring quickly for 2 minutes to toast the grains and initialize the starch nodes.
• 4. Pour in the white wine, stirring continuously until the liquid is fully absorbed by the rice matrix.
• 5. Begin the recursive loop: Add one ladle of warm stock to the rice. Stir constantly in circular paths until the stock is fully absorbed.
• 6. Repeat step 5 recursively. Execute the exact same pouring and stirring function sequence for roughly 20 minutes until the rice is creamy yet firm (al dente).
• 7. Break condition met: Remove the pan from the heat, stir in the remaining butter and grated Parmesan cheese, cover for 2 minutes, and serve.

Method

1. 300g Arborio risotto rice
2. 1 Litre vegetable or chicken stock
3. 1 Small onion (finely diced)
4. 2 cloves Garlic (minced)
5. 50g Butter
6. 50g Parmesan cheese (grated)
7. 100ml Dry white wine
8. 2 tbsp Olive oil
9. Salt and pepper to taste