Risotto

By michelle1026

Ingredients

• 2 cups water
• 1 pkg chicken bouillon
• 2 tbs unsalted butter
• 1/2 yellow onion
• 1 cup dry arborio rice
• 3/4 cup white wine
• 1 tsp kosher salt

Details

Servings 4

Preparation

Step 1

In large skillet, heat butter melted. Cook onion until tender.

In large saucepan add water and bouillon cubes. Heat on medium and stir to dissolve cubes. Do NOT bring to a boil. Turn heat off when dissolved.

Stir in rice. Cook until rice in translucent. Stir in wine and salt. Cook until wine is absorbed, stirring constantly.

Reduce heat to medium. Stir in 1 cup of broth. Cook uncovered until all broth is absorbed, stirring occasionally. Repeat with another cup of broth. Stir in final cup of broth. Cook for 8 - 10 minutes, or until all broth is absorbed and mixture is creamy.