Creamy Parmesan Risotto

I love a good, simple risotto. This is just the ticket. Contrary to common kitchen lore, you do not need to stir risotto constantly. You just need to stir constantly for the first few minutes after the rice is added in order to convince it to become creamy. 

Ingredients: 

4 tablespoons unsalted butter
1 medium yellow onion, finely chopped
1 clove garlic, minced
1.5 cups Arborio rice
1 cup dry white wine
4 cups low sodium (g-free!) chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan

Heat the chicken broth over low heat in a covered saucepan. When you add it to the rice (gradually) later, it needs to be warm. Make sure it's covered so it doesn't reduce. 


Melt 2 tablespoons of the butter in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, around 5 minutes. Add the rice and cook, stirring constantly, until it's coated with butter and begins to turn translucent, around 2 minutes. Add the wine and cook, still stirring constantly, until all the liquid is absorbed, around 3 - 5 minutes. Begin adding 1/2 cup of the warm chicken broth, making sure to let the rice absorb the broth before adding more. This is where you can stop stirring constantly. Pay attention and stir frequently, but you no longer need to hover (and I bet your arm is getting a little tired). The whole process should take around 20 - 25 minutes. When you're done adding all of the chicken broth, turn off the heat, add the remaining butter, salt, pepper and Parmesan. Stir to combine, and serve!