Ingredients

• 4 to 5 cups low-sodium vegetable stock, plus more if needed
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 3/4 cup pasteurized camel milk, warm
• 1/2 cup grated Parmesan
• 2 tbsp butter
• 1/4 tsp fine salt, plus more to taste
• 1/4 tsp black pepper

Method

1. Keep stock hot in a separate saucepan. Heat oil in a wide heavy pan and cook onion 5 minutes until translucent.
2. Add rice and stir 1 to 2 minutes until edges look slightly translucent. Add wine and stir until nearly absorbed.
3. Add hot stock about 1/2 cup at a time, stirring often and adding more when the pan looks creamy rather than dry. Cook 20 to 30 minutes until grains are tender with a slight central bite. Use extra stock as needed.
4. Warm milk separately. Off heat, stir it into rice with Parmesan and butter.
5. Taste and season. The risotto should spread softly on a plate; add hot stock if it stands in a stiff mound. Serve immediately.