Trim, peel, and finely dice <quantity>½</quantity> onion

Heat a large pan over medium heat. Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil and the chopped onion. Sweat it until translucent

Add <quantity>2<unit>cups</unit></quantity> of arborio rice and stir for 2m until all the grains are coated with the olive oil

Add <quantity>¾<unit>cup</unit></quantity> of white wine and stir until it has completely evaporated

Add <quantity>¾<unit>cup</unit></quantity> of chicken stock and stir until it has completely evaporated

Transfer the rice to a large baking dish and spread it. Let it cool down completely and reserve it in the refrigerator until you're ready to use it. The risotto base is ready

Enjoy! Use your creativity to make any type of risotto you'd like!