1/2 cup unsalted butter
1 small finely chopped onion
1 1/2 cups arborio rice
1 cup dry white wine
1 envelope of chicken broth filaments
8 cups hot chicken broth
4 tablespoons grated Parmesan cheese
1/2 cup unsalted butter
1 small finely chopped onion
1 1/2 cups arborio rice
1 cup dry white wine
1 envelope of chicken broth filaments
8 cups hot chicken broth
4 tablespoons grated Parmesan cheese
1
In a medium saucepan, combine half the butter and onion
Cook over medium heat, stirring constantly for two minutes or until the onion is soft
2
Add the rice and cook, stirring constantly, for about one minute
Add the wine, stir to combine, and cook until it evaporates
3
Mix the chicken broth filaments into a hot cup of broth and add to the saucepan with the rice
4
Add the remaining broth, one cup at a time, stirring constantly as the rice absorbs the liquid, until the grains are cooked al dente (firm on the outside and tender on the inside)
5
Remove from heat
Add the remaining butter and Parmesan cheese
Stir to combine, cover the saucepan, and let rest for about two minutes
Transfer to a serving bowl and serve immediately.
