Ingredients
- 4 c chicken broth
- 3 Tbsp butter
- 3/4 c finely chopped onion
- 1-1/2 c Arborio rice
- 1/2 c dry white wine
- 1/2 c freshly grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Preparation
Step 1
In a medium saucepan, bring the broth to a simmer. Cover & keep hot over low heat.
In a large, heavy saucepan, melt 2 Tbsp. of the butter over medium heat.
Add the onion and saute until tender but not brown, about 3 min.
Add the rice and stir to coat with the butter.
Add the wine and simmer until the wine has almost completely evaporated, about 3 min.
Add 1/2 c of simmering broth and stir until almost completely absorbed, about 2 min.
Continue cooking the rice, adding the broth 1/2 c at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 min. total.
Remove from the heat.
Stir in the Parmesan cheese, the remaining Tbsp. of butter, and salt & pepper.
Transfer the risotto to a serving bowl and serve immediately.