-
1
Bring chicken stock to a boil in a large saucepan; reduce to a simmer and keep warm while preparing risotto.
-
2
Heat olive oil in a 4-quart saucepan.
-
3
Add onion and a pinch of salt and saute over medium-low heat until it is soft and translucent but not at all browned.
-
4
Add rice and continue to saute, coating rice with the oil, until grains are lightly toasted, about 4 to 6 minutes.
-
5
Adjust heat as necessary to keep pan temperature relatively constant.
-
6
Add white wine and stir until it is almost completely absorbed.
-
7
Begin adding simmering stock to rice, 1 ladleful at a time, stirring the rice constantly and continuing to cook at a constant low simmer.
-
8
Add more stock each time the last addition is nearly, but not completely, absorbed.
-
9
About 15 minutes after you begin adding stock, test rice by biting into a grain.
-
10
It is done when it is almost cooked but still al dente, you should be able to feel a little bite in the middle of the grain, but it should not taste uncooked or gritty.
-
11
Don't worry if you have not used all the stock.
-
12
Remove risotto from heat and stir in butter, Parmesan and 1 cup of Cabernet wine until butter and cheese are melted.
-
13
Adjust seasoning as necessary with salt and pepper.
-
14
Transfer to a platter or individual shallow bowls.
-
15
Garnish with a drizzle of the wine and some grated Parmesan.
-
16
Serve immediately.
