Instructions

• Step 1: Heat the broth Bring the chicken broth to a simmer in a medium saucepan.
• Step 2: Saute the onion and garlic Add the onion and garlic to the olive oil in a separate pot, and saute over medium-low heat until it is fragrant and translucent.
• TIP: Use a roomy, heavy pot that distributes heat evenly, such as a stock pot or Dutch oven.
• Step 3: Add the rice Add the rice to the onion and garlic. Lightly toast it, stirring constantly over medium heat for about three minutes.
• TIP: Do not brown the rice. It should become translucent around the edges but remain white in the center.
• Step 4: Add the wine Add the wine, and stir and cook until nearly all of it is absorbed by the rice.
• Step 5: Add the broth Add a ladleful of the hot broth to the rice, stir and cook until the broth is absorbed, and then add more stock. Repeat, one ladleful at a time, until the broth is nearly gone or the rice stops absorbing it.
• TIP: Add more ingredients for flavor: herbs, vegetables, seafood, poultry, or meat.
• Step 6: Cook until tender Continue stirring and cooking until the rice is tender. Add more stock or water if the risotto begins to dry out.
• Step 7: Add butter and serve Remove from the heat, and stir in the butter and parmesan cheese for added creaminess. Now dig in!
• FACT: Did you know? For two-thirds of the world's people, rice is the foundation of home cooking.

You Will Need

• 3-4 c. chicken broth
• 2 tbsp. olive oil
• u00bd medium onion
• diced
• 2 cloves garlic
• diced
• 1 c. Arborio rice
• u00bd c. dry white wine
• 2 tbsp. butter
• u00bc c. Parmesan cheese
• A medium saucepan
• A heavy pot
• A ladle