2 espresso cups risotto rice

2 teaspoons olive oil

1 espresso cup white dry wine

Half a small onion, peeled and chopped

1 1/2 mugs hot chicken broth

1 espresso cup mascarpone Italian cream

1 espresso cup parmesan cheese, grated

1/2 teaspoon saffron

salt and pepper

In a second large pan, heat olive oil on medium-high setting until it smokes. Add onions and saute until transluscent. Pour in rice and toss well for 3 minutes. Rice should be well coated in oil. Add your saffron and white wine. Toss for 4 to 5 minutes giving the rice time to absorb wine. Use a ladle to slowly pour a bit of broth into the risotto base. Stir and repeat each time the liquid is absorbed. After about 15 to 20 minutes, the rice should be almost cooked. The only way to know for sure to taste it  should not be aldente but soft. If not, add a bit more broth. Add a pinch of salt and pepper per person. Once the rice is cooked and tender, reduce the heat to a minimum. Add your ceese and mascarpone cream. Mix until the cream and cheese have melted. Serve immediately.