InstructionsReset

1. Squeeze 3-4Tbsp oil into a dutch oven large heavy bottomed pot over medium-high heat.
2. Add onion, garlic, and salt. Cook until softened and onions becoming translucent. Add rice. Stir and toast for 3-4min.
3. Add white wine. Cook, stirring frequently for 3 min.
4. Once wine has reduced and rice has absorbed it, add first 500g water. Cook for approx 10min or until water is mostly absorbed, stirring frequently.
5. Add another 500g water. Stir, reduce heat to medium, cover, and cook for another 10 min. At this point, the rice should have absorbed most of the water and be cooked through.
6. Serve hot, or let cool to use in recipes like Risotto Balls.