Makes: 6 servings
2 cans (14 oz ea) Reduced Sodium Chicken Broth
3 tablespoons Unsalted Butter
1 medium Onion (finely chopped)
1˝ cups Arborio Rice
˝ cup Dry White Wine (Sauvignon Blanc or Pinot Grigio)
1 cup Parmesan Cheese (grated)
˝ teaspoon Salt
˝ teaspoon Black Pepper (ground)
In a medium saucepan, bring the broth to a simmer. Cover and keep hot over low heat.
In a large saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and sauté until tender (about 3 minutes). Add the rice and stir to coat with the butter. Add the wine and, stirring constantly, simmer until the wine has almost completely absorbed (about 3 minutes). Add ˝ cup of the simmering broth and stir constantly until almost completely absorbed (about 2 minutes). Continue cooking the rice, adding the broth ˝ cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next until all the broth is added (about 20 minutes total). The rice is should be tender but still firm to the bite and the mixture should be creamy (the constant stirring is key). Remove from heat, stir in the remaining tablespoon of butter, the parmesan cheese, and the salt and pepper.
Any meat, vegetable, or seafood can be added. Heat or cook separately and mix into the finished Risotto. Spices and/or herbs can be added at any time. Saffron adds a nice yellow hue.
Regular chicken broth and salted butter can certainly be used. Leave out the ˝ teaspoon of salt.