· 5 cups warm chicken broth
· 3 Tablespoons olive oil
· 1 medium onion, diced
· 3 cloves garlic, minced
· 2 cups Arborio rice (do not substitute any other rice)
· ½ cup white wine or chicken broth
· ½ cup grated Parmesan cheese
· 2 tablespoons butter
· Salt, to taste
· 1 Tablespoon Italian seasoning, pizza seasoning, or spaghetti seasoning
· 1/2 teaspoon white pepper
1. Place chicken broth into a sauce pan and bring to a simmer over low heat.
2. In another saucepan heat olive oil over medium heat. Cook the onion and garlic until translucent about 4 to 5 minutes.
3. Stir in the rice and cook over medium heat, stirring constantly, for 3 to 4 minutes until rice is heated through.
4. Add the ½ cup wine or chicken broth. Stir and cook until the liquid is absorbed.
5. Add 1/2 cup of simmering chicken broth to the rice mixture, stirring constantly until the liquid is absorbed.
6. Add more broth, about 1 cup at a time, cooking and stirring until it's absorbed and repeating until the rice is done. The whole cooking process should take about 20 to 25 minutes. The rice should be tender but firm in the center
7. When the rice is done, remove the pan from the heat and stir in the cheese and butter, Italian herbs and salt and pepper to taste. Stir until the cheese is melted, then serve.
Make sure the chicken broth is warm. Adding cold broth will slow down the cooking time.
Make sure you are continually stirring the rice. Stirring the rice releases the starch and that is what makes the risotto creamy.
Use fresh parmesan cheese for the best flavor and texture.