Risotto

This recipe is from the magazine Everyday Foods.  It turned out fabulous and amazingly creamy.  It's the best risotto recipe I've found yet.  And, because you add the wine in first, it tastes and smells like whatever wine you use.  I forgot to take a picture, but, really, most risotto basically looks the same, right?

Risotto

3 tablespoons olive oil

1 small onion, finely chopped

1 1/2 cups Arborio rice

3/4 cup dry white wine

coarse salt and freshly ground pepper

4 1/2 cups reduced-sodium chicken broth

3/4 cup grated parmesan cheese

2 tablespoons butter

Directions:

• In a medium saucepan, heat oil over medium heat.  Saute onion until tnder, about 5 minutes.  
• Add rice; cook, stirring until well coated, 1 to 2 minutes.
• Add wine; cook, stirring until absorbed, about 1 minute.  Season with salt.
• Gently heat broth, keep warm.  I borrowed Alton Brown's trick and used our electric kettle to keep the broth warm.
• Add about 1 cup of the warm broth.  Cook, stirring frequently, until absorbed.  Continue adding broth, 1 cup at a time, stirring until most of the liquid has been absorbed, about 25 minutes total.  The rice should be tender, but not mushy.
• Remove pan from heat.  Stir in parmesan and butter; season with salt and pepper.  Serve immediately.