{Recipe Corner } Risotto

Here's my easy-ish recipe for risotto. This is a recipe you don't let sit and cook while leaving the kitchen, you need to be stirring constantly to get the best risotto results.

3 to 4 cups chicken broth
4 tablespoons unsalted butter
1 medium onion, finely chopped
1 clove garlic, minced
1 1/2 cups Arborio rice
1 cup dry white wine, such as Sauvignon Blanc
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup grated Parmesan, plus more for serving

1.In a medium saucepan, bring the broth to a simmer and keep warm over low heat.
2.In a separate medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and garlic and cook, stirring with a wooden spoon, until the onion is transparent, about 5 minutes. Add the rice and cook, stirring, until it is well coated with the butter but not browning, you're only toasting at this point, about 2 minutes. Next, add the wine and simmer gently until all the liquid is absorbed into the rice, 3 to 5 minutes, stirring occasionally.
3.Ladle 1/2 cup of the warm broth into the rice mixture and simmer, stirring occasionaly, until the broth is absorbed. Repeat, adding 1/2 cup of broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total, consistancy should be creamy, not flakey and broken. A normal ladle is about a 1/2 cup, by the way.
4.Add the remaining butter and the salt, pepper, and 1/2 cup of Parmesan. Stir to incorporate. Adjust seasoning with more salt and pepper to taste. Serve immediately, topping with additional Parmesan.

And there you have it! If you want to add specific ingredients, such as peas, asparagus, mushrooms, add them between step 3 and 4. Frozen peas, sauteed asparagus cut into the size of peas, dried mushrooms reconstituted and chopped, lobster, many options remain. Most important, have the risotto made to your desired liking, then add the additional ingredients to make your unique risotto and wow your guests!