Basic Risotto

Total Time: 34 mins Preparation Time: 5 mins Cook Time: 29 mins

Ingredients

• 3 (14 1/2 ounce) cans low sodium chicken broth
• 1 tablespoon olive oil
• 1/3 cup finely chopped onion
• 1 1/2 cups arborio rice or 1 1/2 cups other short-grain rice
• 1/3 cup dry wine
• 1/4 cup fresh-grated parmesan cheese

Recipe

• 1 place broth on back burner within easy reach; bring to and keep broth at a low simmer.
• 2 over medium-high heat, sauté onion in olive oil in large dutch-oven for 3 minutes; add rice and continue sautéing for another minute.
• 3 add hot broth to rice a half-cup at a time; stirring and allowing rice to absorb broth before each next addition of broth ~ there will be 20 or so total half-cup additions.
• 4 continue adding broth a half-cup at a time, and stirring, until the rice is creamy with its grains cooked "firm to the tooth" (not mushy or soupy) and broth is absorbed.
• 5 remove pan from heat and stir in cheese; serve.
• 6 note: you do not have to use all 6 cups broth ~ last time i made this risotto it required only 5 1/8 cups broth.