Risotto Milanese

This basic recipe can be varied according to what is in season, or in your refrigerator. I made the recipe in the picture with bacon and onion.

Ingredients for 4 people
1 tbsp olive oil and 1 tbsp butter
1 onion, chopped
2 garlic cloves, finely chopped
250g/10 oz Arborio or short grain rice
150ml/1⁄4 pint dry white wine
1.2 litres/2 pints hot vegetable stock
15gr - ½ oz butter
150 ml whole milk
salt and freshly ground black pepper
freshly grated Parmesan cheese, to serve

Method
Heat the oil and butter in a large, heavy based saucepan; add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened but not coloured.
Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid is absorbed. Add a ladle full of the stock and simmer, stirring again, until the liquid is absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.
Stir the butter, milk, salt and pepper into the risotto. Serve with freshly grated Parmesan cheese.

Prawn risotto: add 150 gr. prawns and a handful of peas toward the end of the cooking, when the rice is nearly cooked. Continue as above.
Bacon and mushrooms: Add bacon and mushrooms when frying the onion.