Whole Grain Mustard Risotto

Thanks to Patrick Finney, then Executive Chef of the Napa Valley Wine Train. When we first tasted this, it was served as an accompaniment to a fresh lamb loin achiote with chipotle pepper demi glace.

8 cups low sodium chicken stock of bouillon
2 Tbsp. O Olive Oil or other extra virgin olive oil
1 yellow onion, finely chopped
3 cups arborio rice
1 cup freshly grated parmesan cheese
3 Tbsp. Edinburgh Vodka & Chilli Mustard or other Scottish or French seed style mustard

In a sauce pan bring stock to low simmer. In a heavy sauté pan over low heat, add the olive oil and sauté onions until transparent, then add rice and stir thoroughly. Add a ladle full of stock so the rice is just covered with liquid. Stir thoroughly. As the stock is absorbed, add a little more stock, stirring after each addition. (The rice should never get dry.) 15 minutes after starting this, you should have added all the liquid; remove from the heat. Fold in 1/2 cup of the cheese and all the mustard. Cover and let rest 10 minutes. Garnish with additional cheese or mustard.