Risotto

1. 1

   Melt butter in medium saucepan on medium heat.

2. 2

   Add onion and garlic; cook 2 to 3 minutes or until crisp-tender, stirring frequently.

3. 3

   Stir in rice; cook 2 minutes, stirring constantly.

4. 4

   Add wine; cook and stir until absorbed.

5. 5

   Stir in 1/2 cup of the hot broth.

6. 6

   Reduce heat to medium-low; cook until most of the broth is absorbed, stirring constantly.

7. 7

   Repeat process until all of the broth has been added.

8. 8

   (Rice should be tender, but firm.

9. 9

   If necessary, add a small amount of additional broth or water and continue to cook until rice is done.)

10. 10

    Add cheese; stir until blended.

11. 11

    Sprinkle with parsley.

12. 12

    Serve immediately.

No additional tips available.