Creamy Parmesan Risotto

There are few things as comforting as a nice serving of risotto. Yes, it takes a little time. No, risotto is not a "throw in the microwave" dish. It takes patience and gentleness and is a very relaxing meal to prepare.

3 - 4 cups low sodium chicken broth

4 T. unsalted butter

1 medium onion, finely chopped

1 clove garlic, minced

1 1/2 cups Arborio rice

1 cup dry white wine, such as Sauvignon Blanc

1/2 t. kosher salt

1/4 t. freshly ground black pepper

3/4 cup freshly grated Parmesan, plus more for serving

In a medium saucepan, bring the broth to a simmer and keep over low heat.

In a separate, shallow saucepan or braiser, melt 2 T. of the butter over medium heat. Add the onion and garlic and cook, stirring with a wooden spoon, until the onion is transparent, about 5 minutes.  

Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, about 2 minutes. Add the wine and simmer gently until all the liquid is absorbed, 3 - 5 minutes.

Ladle 1/2 cup of the warm broth into the rice mixture and simmer, stirring occasionally until all the broth is absorbed. Repeat, adding 1/2 cup of broth at a time, until the rice is cooked through but still firm, 25 - 30 minutes total.

Add the remaining butter and the salt, pepper and 3/4 cup of Parmesan. Stir to incorporate. Adjust seasoning with more salt to taste if desired. Serve immediately, topping with additional Parmesan.

Adapted from www.realsimple.com