Risotto

1. 1

   Heat the broth in a saucepan and keep it at a simmer.

2. 2

   Heat 1 tablespoon of the butter in another saucepan.

3. 3

   Add the onion and garlic and cook, stirring, until wilted.

4. 4

   Add the rice, salt and pepper and stir to coat the grains.

5. 5

   Add the wine to the rice and cook, stirring occasionally, until all of the wine is evaporated.

6. 6

   Add 1/4 cup of the broth to the rice mixture and cook, stirring occasionally, until all the broth has been absorbed.

7. 7

   Add another 1/4 cup of the broth and cook, stirring occasionally, until all is absorbed.

8. 8

   Continue cooking the rice in this fashion until all the broth has been used.

9. 9

   Remember that the rice must cook gently.

10. 10

    When all the broth has been absorbed, fold in the remaining 2 tablespoons butter and the cheese.

11. 11

    When the rice is done, the grains should be tender except at the very core, which should retain a very small bite.

12. 12

    The total cooking time should be about 25 to 28 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.