Arborio Rice

• 1 Arborio cup rice
• 5 Tbsp. olive oil
• 2 Tbsp. butter
• 1 onion, peeled and chopped finely
• 5 Tbsp. dry wine
• 4 cups hot chicken broth
• 1 cup grated Parmesan cheese
• Salt and pepper to taste

1. In a large saucepan, heat the olive oil and fry the onion over a medium heat for about 2 minutes or until softened.
2. Add the rice and stir continuously for 3 minutes allowing the rice to toast in the olive oil and begin to absorb all the flavors.
3. Pour in the dry wine and continue to cook for a further 3 minutes to allow the alcohol to evaporate. Start to add the warm stock a little at a time, stirring to allow the rice to absorb the stock before adding more.
4. Season well and cook gently (if you need extra liquid, use hot water). After about 20-30 minutes, when most of the stock has been absorbed, remove the pan from the heat and add butter into the risotto stirring it very fast into the rice.
5. Stir in the Parmesan cheese and serve immediately.

Yields approximately 3 ½ cups.