Classic Risotto

1. 1

   *In a sauce pan, add the Chicken stock and water, bring to a simmer.

2. 2

   *Heat pan on Medium heat.

3. 3

   *Add a small amount of Olive oil, when heated add the Garlic and Onion, add salt to sweat the garlic and onion.

4. 4

   *Make sure the onion or garlic does not brown, it should stay a light white color.

5. 5

   *Once onions have given up a lot of their moisture add rice and toast for 1-2 minutes.

6. 6

   *Add the wine, cook until almost no liquid is visible.

7. 7

   *Add about 3-4oz of the simmering Stock/Water.

8. 8

   *Stir gently until almost all of the fluid has been absorbed by rice, continue in this manner for 2 more additions of Stock/water.

9. 9

   *Then before you add the 4th amount of Stock/water, add in the dried spices.

10. 10

    *Continue to slowly stir and add liquid to the rice.

11. 11

    *When the last of the liquid has been absorbed, Turn off heat, add in the lemon juice, grated Parmigiano cheese, and the chiffonade basil.

* Per serving · 4 servings · Values may vary.