Black rice risotto

Ingredients:

• 6 cups lightly salted chicken broth
• 1 tbsp. l. olive oil
• 1 medium onion, finely diced
• 1.5 cups black Nerone rice
• 1/2 cup dry white wine
• Coarse salt and freshly ground pepper
• 3/4 tbsp. grated parmesan cheese
• 1/4 cup fresh leaves basilica, chop finely

Preparation:

1. Heat the broth in a saucepan and keep it hot on the stove with the lid on.
2. Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion and sauté until softened, about 4 minutes. Add the rice and cook for 1 minute. Pour in the wine and cook until the liquid is absorbed, about 3 minutes.
3. Add 3/4 cup hot broth and cook, stirring constantly, until the liquid is absorbed, 6 to 7 minutes. Repeat with the remaining broth, adding 3/4 cup at a time, and cook until the rice is tender but not mushy, about 50 minutes.
4. Stir in 3/4 teaspoon salt, pepper to taste, and 1/2 cup Parmesan. Divide the risotto among bowls. Sprinkle with the remaining Parmesan and basil.