Yield: 4 -6 serving
|2 tablespoons||Olive oil|
|1 cup||finely chopped onion|
|2 mediums||cloves garlic,|
|1½ cup||arborio rice|
|4 cups||chicken broth combined|
|1 cup||water, heated|
|1 /3 cup||grated parmesan cheese|
: -peeled and minced
: salt and freshly ground : -pepper to taste
1. In a large nonstick skillet, heat the butter and boil over medium heat. Add the onion and garlic; saute until softened, about five minutes. Stir in rice and cook, stirring 2 minutes.
2. Slowly start to add the liquid, about a ladleful at a time. Cook covered, over low heat, 10 minutes . Wait until the liquid has been absorbed each time before adding next ladleful. Repeat the cooking process, covered 10 minutes. Uncover and continue cooking, adding the liquid slowly and stirring often. Total cooking time should be 30 minutes. (The finished risotto should be creamy.) 3. Add the parmesan, stirring until melted. Season if necessary with salt and pepper.