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1
Melt in a heavy-bottomed 2 1/2-to 3-quart saucepan over medium heat: 2 tablespoons butter.
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2
Add: 1 small onion, diced fine.
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3
Cook until the onion is soft and translucent, about 10 minutes.
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4
Add: 1 1/2 cups risotto rice (Arborio, Carnaroli, Baldo, or Vialone Nano).
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5
Cook the rice, stirring now and then, until translucent, about 4 minutes.
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6
Do not let it brown.
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7
Meanwhile, in a separate pan, bring to a boil and then turn off: 5 cups chicken broth.
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8
Pour over the sauteed rice: 1/2 cup dry white wine.
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9
Cook, stirring fairly often, until all the wine is absorbed.
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10
Add 1 cup of the warm chicken broth and cook at a vigorous simmer, stirring occasionally.
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11
When the rice starts to get thick, pour in another 1/2 cup of the broth and add some salt (how much depends on the saltiness of the broth).
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12
Keep adding broth, 1/2 cup at a time, every time the rice thickens.
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13
Do not let the rice dry out.
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14
After 12 minutes, start tasting the rice, for doneness as well as for seasoning.
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15
Cook until the rice is tender but still has a firm core, 20 to 30 minutes in all.
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16
The final addition of broth is the most important: add just enough to finish cooking the rice without leaving it soupy.
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17
When the rice is just about done stir in: 1 tablespoon butter, 1/3 cup grated Parmesan cheese.
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18
Stir vigorously to develop the creamy starch.
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19
Turn off the heat, let sit for 2 minutes, and serve.
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20
Add a splash of broth if the rice is too thick.
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21
Red wine or beer may be substituted for the white wine.
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22
If there is no wine available, add 1 teaspoon vinegar with the first addition of broth.
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23
Rosemary or sage can be added to the onions as they are sauteing.
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24
A pinch of saffron can be added to the cooking onions.
