Risotto
1 T olive oil
1 T butter
1/2 cup onion, chopped
1 cup Arborio rice
1/4 cup dry white wine
3 cups chicken broth, warmed
opt: pinch saffron threads, added to broth
1/4 cup heavy cream
1/4 cup Parmesan cheese, grated
Salt and Pepper to taste
Cook onion (seasoned with a little salt) in oil/butter over medium heat until translucent. Stir in the rice until coated with the oil, cook for a couple of minutes until the rice gives off a nutty smell. Add wine, cook and stir until absorbed.
Add 1 cup broth, stirring regularly until absorbed. Continue adding broth, 1/2 cup at a time, stirring regularly and allowing each addition to be absorbed before adding more broth, until all the broth is used and absorbed. (20-30 minutes)
Stir in cream and cook for 1 minute,
Remove from heat and stir in parmesan cheese. Season to taste with salt and pepper.
Let sit 5-10 minutes before serving.
3-4 servings
Optional: saute peppers and/or mushrooms with the onion
Optional: stir in cooked shrimp, sausage, etc. after risotto is cooked