Easy Creamy Risotto

Easy to make, great to eat!

• Ready In: 35 mins
• Serves: 6

Ingredients

• 4  tablespoons butter (salted, get the good stuff)
• 1  medium onions or 2  shallots, diced
• 2  cups arborio rice
• 1  cup dry white wine
• 3 1⁄2 cups  chicken stock
• 1  cup  shredded parmigiano-reggiano cheese
• 1  teaspoon fresh black pepper (to taste)
• 2 -3  saffron threads

Directions

1. pour chicken stock into a sauce pan and heat until warm.
2. in a large saute pan melt the butter and cook the onions over medium heat until translucent. Add the rice and saute until the edges of the rice are translucent but the center is still opaque. Use more butter if needed.
3. Add the wine and saute until the wine is absorbed. Add 3/4 of a cup of chicken stock until absorbed. keep adding 3/4 cup of chicken stock using this method. Keep tasting the rice during this process until the rice is thoroughly cooks. you may need to add more chicken stock. The rice will be thoroughly cooked once the kernels are no longer crunchy. The mixture should have consistency of wet oatmeal.
4. Starting stirring in the cheese a little bit at a time, I like mine a little more cheesy so don't be afraid to add more than a cup of cheese. add a few grinds of fresh black pepper to taste. The risotto should be creamy, but not thick, add more butter if needed.