Italian Risotto

Ingredients:

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 cup white wine
• 1 cup grated Parmesan cheese
• 1/4 cup butter
• Salt and pepper, to taste
• Olive oil

Instructions:

1. In a pot, heat the chicken or vegetable broth on low heat.
2. In a separate large pot, heat 2 tablespoons of olive oil over medium heat.
3. Add the chopped onion and minced garlic to the pot and cook until translucent, about 5 minutes.
4. Add the Arborio rice to the pot and stir to coat it in the olive oil mixture.
5. Pour in the white wine and stir until the liquid is absorbed by the rice.
6. Add a ladleful of hot broth to the pot and stir until the broth is absorbed by the rice.
7. Keep adding hot broth, one ladleful at a time, and stirring until each addition is absorbed by the rice.
8. Continue this process until the rice is cooked and has a creamy consistency, about 30 minutes.
9. Stir in the grated Parmesan cheese, butter, and salt and pepper to taste.
10. Serve hot and enjoy your delicious Italian risotto!