Risotto

By ClaudiaJan

Ingredients

• 2 Cans Chicken Broth
• 4 Tab. Butter
• 1 minsed medium onion
• salt pepper
• 1 cup Arborio Rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan
• 2 cups of tomato juice instead of chicken broth and two cups of water

Details

Servings 4

Preparation

Step 1

Combine Broth with 1 cup water. Bring to boil, reduce keep at simmer.

Add onion to 2 tab. of butter. Salt and pepper, stir till softened. Add rice, cook 2 minutes stirring frequently. Add wine, cook until absorbed, stirring occassionally.

Add two cups of hot broth, simmer over medium heat until absorbed 10 to 12 minutes. Continue adding broth 1 cup at a time until aborbed and add more. Rice will be creamy and just tender, after 20 25 minutes. You may not need all the broth.

Remove from heat. Add remaining butter and parmesan and season again if needed with salt and pepper.