Risotto

This is the method for Risotto that was demonstrated at an Italian cooking class that I attended. Delish!

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 5 1⁄2 cups vegetable broth (or chicken broth)
• 1⁄2 cup white wine
• 2  tablespoons butter
• 2  tablespoons  oil
• 1⁄3 cup onion, diced
• 1 1⁄3 cups arborio rice
• 1  tablespoon butter
• 1⁄3 cup parmesan cheese, shredded

Directions

1. In a large saucepan bring broth to a simmer - keep at a low simmer.
2. In a large skillet heat butter and oil over medium heat. Add onion and saute for 2 minutes or so.
3. Add rice, stirring until grains are coated well.
4. Add wine and stir until aborbed.
5. Add simmering broth 1/2 cup at a time, stirring frequently (using a rubber spatula and using a scooping motion rather than stirring motion).
6. After each addition of broth is aborbed, add another 1/2 cup of broth and continue the constant stirring. This will take at least 30 minutes until rice is tender.
7. Add remaining butter and Parmesan. If you want this is the time to add vegetables or other ingredients. Heat until heated through.