Making risotto one has 3 stages in timing

1st. fry the onion, garlic and whole sprig of rosemary, until gold in colour, put the wine in a pot and warm it up, put the stock in a different pot and warm well.
Put in the rice and fry on a low flame until well combined, add the hot red wine and stir on a high flame and bring to the boil, simmer and gently cook for about 55 minutes or until the wine is absorbed stirring continuously

2nd. Now add half the quantity of the hot stock, bring to a boil and low simmer for another 5 to 7 minutes until the rice absorbs the stock and starts to get a creamy consistency, stirring continuously. Add the rest of the hot stock and repeat 2nd.

3rd. Stage, keep stirring. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season the risotto with salt and pepper. Switch off the heat, take away the stem of the fresh rosemary, stir in the cheese, butter and Mazzit pieces, serve immediately with parmesan shavings on top.