Ginger risotto

Ingredients for 4 serves:
Vegetal stock
2 tblspoons E.V.O oil
A small onion
320 gr Vialone Nano rice “Domenico Fraccaroli”
70 gr freshly grated ginger
200 gr stracchino cheese (or squacquerone cheese)
4 sprigs of marjoram

Heat the stock and, in a separate pan, heat the olive oil.
Chop the onion finely and fry it in the oil very slowly for about 2-3 mins until it gets slightly translucent.
Add a little bit of stock if necessary and stir.
Add the rice, turn up the heat and stir it briskly with a wooden spoon. The rice will now begin to lightly fry, keep stirring and after a minute it will look slightly translucent. 
Add a ladle of stock to the rice and stir until the liquid is fully absorbed. When it appears almost dry, add another ladle of stock and repeat the process. As the rice cooks you will see that it will take on a creamy consistency as it begins to release its natural starches. 
Add a good pinch of salt.
Grate the fresh ginger and add it to the rice stirring and carry on adding the stock until the rice is soft but still firm to the bite.
Remove from the heat and add stracchino cheese and mix it stirring.
Serve it right away and garnish the plate with a sprig of marjoram.
… Buon Appetito!