Ingredients
4 cups Vegetable or Chicken Broth
2 tbsp Olive oil
1 small Yellow onion, minced
1 1/2 cups Arborio Rice
1 cup White wine, such as Sauvignon Blanc
2 tbsps Butter
1/2 cup Heavy cream
1 cup Parmesan cheese, grated
Freshly ground black pepper, to taste
Preparation
Place vegetable or chicken stock and 2 cups water in a saucepan over low heat.
In a large deep saucepan over medium heat, warm the olive oil and cook the onions until the onions are soft, 10 minutes. Add the rice and stir until the rice is coated with oil and just begins to stick to the bottom of the pan, 2 to 3 minutes. Add the wine and cook, stirring constantly, until the wine is almost absorbed. Add a ladle of hot stock and continue to cook, stirring constantly, until the liquid is absorbed. Continue adding hot stock , stirring constantly, until the rice is just tender and not chalky, l8 to 22 minutes. Continue to add the stock for an additional 2 minutes, until the rice is creamy and just beyond the chalky stage. If you run out of chicken or vegetable broth, use hot water.
Remove the pan from the heat, add another ladleful of stock , butter, cream, half of the Parmigiano, salt and pepper. Stir quickly, cover and let sit covered off the heat for 5 minutes.
After 5 minutes, stir the risotto. Serve immediately garnished with the remaining Parmigiano.