Grandpa'S Risotto

• 40g Butter
• 1 Onion
• 320g Risotto Rice
• 1 Glass Dry White Wine
• 1 litre Chicken Stock
• Prosciutto or Bacon
• Chicken
• Chorizo
• Veg (peas, Broccoli, etc)
• 1 tablespoon Philadelphia
• Parmesan
• Spinach leaves

1. Melt butter in large pan
2. Sweat onions
3. Add rice and cook until translucent
4. Pour in wine and cook until absorbed
5. Pour in 1/4 stock, cover and start timer on 20 mins
6. When stock absorbed, pour in 1/4 more and repeat until all stock used
7. While doing that, fry up the meat
8. When all stock used, add meat. Should be about 5 mins left on timer
9. When timer goes off, add veg and cook for a few more mins
10. Turn off het, add Parmesan, spinach and Philadelphia and mix
11. Keep covered for a few more mins and serve when nice and gooey

butter, onion, glass, chicken, bacon, chicken, chorizo, broccoli, philadelphia, parmesan

Taken from www.epicurious.com/recipes/member/views/grandpas-risotto-58390015 (may not work)