Risotto di Mele Cotogne e Alloro (Quince & Laurel Risotto)

– prepare the vegetable stock in a separate pan;

– when the vegetable stock is ready, maintain its temperature high by keeping the pan on the stove on a low fire;

– chop the onion and put it in a large saucepan together with a pinch of salt and 2 tablespoons extra virgin olive oil;

– peel the quinces, remove the core and the seeds, then chop them into cubes and pour them onto the onion. Top with the laurel leaves;

– put the saucepan on the stove on medium heat;

– as soon as the oil starts frying, lower the heat to the minimum, cover the saucepan with a lid and cook till onion and quinces soften in their own liquid;

– when the onion becomes soft, add the rice and mix well for a few seconds. Pour the wine and let it evaporate;

– scoop up and pour the broth from its pot with a ladle till you cover the rice;

– stir well and keep on watching the rice closely: as soon as most of the broth evaporates, pour in some more hot vegetable stock;

– repeat the above step till the rice cooks (it should take around 15-20 minutes). Do not add too much stock at one go whenever you top up the risotto, because when the rice finally cooks there must not be too much liquid in the pan;

– when the rice is cooked, remove the pan from the stove and add the butter;

– mix well till the butter melts completely, then add the grated cheese and stir well to amalgamate it;

– add the ground black pepper and mix well;