Risotto

Basic Risotto

1 Cup Arborio Rice

1 Cup White Wine

1 TBLS Olive Oil

1 TBLS Butter

1/2 Onion, Finely Chopped 

1/4 Cup Parmigianino Cheese, Shredded

32 OZ Low Sodium Chicken Broth

• In a medium sauce pan over medium heat bring chicken stock to a low boil, reduce heat to low and continue simmering.
• In a separate saucepan heat olive oil add onion and sauté until translucent about 2-3 minutes. Add Arborio rice, toast rice for 2 minutes, add wine bring to a simmer and continue simmering until wine is reduced by half. 
• Ladle in 2 spoons of chicken stock, stir rice until most of the chicken broth is absorbed. Once most of the broth is absorbed repeat the process until rice is cooked al dente. Stir in butter and cheese, let sit for 2 minutes and serve.