Recipe for White Onion and Cheese Risotto 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1 lrg White onion
2 x Cloves garlic
500 ml Vegetable stock, (17 1/2fl oz)
100 gm Aborio rice, (4oz)
4 tbl White wine
1 sprg fresh thyme
40 gm Mascarpone cheese, (1 1/2oz)
30 gm Parmesan cheese, (1oz)
20 gm Freshly chopped flat leaf parsley, (3/4oz)
20 gm Unsalted butter, (3/4oz)
Instructions:
Instructions: Firstly peel and chop all the onions and garlic finely and saute with the butter until soft but not coloured.

Add the rice and continue to cook for a further 2-3 minutes then add the stock, thyme and white wine, turn up the heat and gently cook on simmer for about 12 minutes. Add the mascapone cheese and 3/4 of the Parmesan

(grated), saving some left (peeled) for garnish for later. Add the remaining chopped parsley and season well with salt and pepper.

Serve with a thin slice of Parmesan on the top and drizzle with a little olive oil.

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