Risotto

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Pre-Notes

This is a fairly easy recipe to make, but I listed it as difficult because it is very time consuming. It requires constant attention, and must be served immediately. It is worth the effort, it is delicous!

Ingredients

1. 5 T olive oil
2. 1 onion, finely chopped
3. 2 c Arborio Rice
4. 1 c dry white wine
5. 6 c chicken broth, reduced sodium
6. 2/3 c Parmesan cheese, freshly grated
7. 2 T unsalted butter, cut into 4 pieces
8. additional Parmesan cheese for serving

Instructions

1. In a medium stock pot, place chicken broth, heat till hot but not boiling.
2. In a large stock pot, saute onions in butter, until tender, but not browned.
3. Add rice, stir to coat, cook about one minute or until rice is not chalky.
4. Add wine, cook until absorbed.
5. Add 1/2 c broth until liquid is absorbed into the rice.
6. Continue adding broth, 1/2 c at a time until it is absorbed.
7. When all of the broth is mostly absorbed, add Parmesan cheese, mix well.
8. Add butter and stir to incorporate.
9. Serve immediately, passing additional Parmesan cheese.

Picture of Recipe