Shelly's Recipe

CLASSIC RISOTTO

Category: Rice/Risotto

6 tbsp butter
1 small onion, finely chopped
1 clove garlic, minced
2 cups Arborio rice
Salt and pepper, to taste
5 1/2 cups chicken stock
1/2 cup dry white wine
3/4 cup grated parmesan cheese

In a large stockpot, melt 2 tbsp butter. Add onions and garlic; sauté until translucent. Add rice and seasonings; sauté lightly. Meanwhile heat broth and keep at a simmer. Add wine to rice; cook until rice has evaporated. Add 1 cup of stock and cook on low heat until liquid is absorbed. Continue cooking rice, adding more stock every 3-4 minutes until each addition has absorbed. When all the stock has been added and absorbed, after about 25 minutes, stir in remaining butter and cheese. This should be creamy.