Directions: How to Cook Rice the Italian Way Ingredients for 4 persons: 320 g Riso Gallo Riserva 1856 (one pack serves 6). 1 litre hot chicken or vegetable stock, 1 medium chopped onion, 40 g of butter, 1 glass of dry white wine, freshly grated Parmesan and any other ingredients you may wish to add. 1. In a heavy bottomed saucepan, sauté the onion in the butter until soft. Add the rice and coat well until transparent. 2. Add the wine and stir until it has evaporated. Add a ladleful of the hot stock and simmer. As the stock is absorbed add more stock when necessary. 3. Continue in this way for about 18 minutes until the rice is soft, tender and creamy, but the grains are still firm in the centre. 4. Stir in the parmesan and the other ingredients if necessary, test for seasoning, cover and leave for 2 minutes. Serving Suggestion. Remove and discard the bottom of the stalks of the sparagus. Finely chop the remainder and sauté the stalks at Step 1. Add the Porcini Mushroom at Step 2, just after the wine. There are only 4 basic steps to prepare a delicious risotto. You just need a saucepan, a few minutes and some imagination.