Ingredients
8 cups chicken broth1/2 cup finely chopped onion1/4 cup olive oil3 cups arborio rice2 garlic cloves, minced1 cup dry white wine or water1/2 cup shredded Parmesan cheese1/4 teaspoon salt1/4 teaspoon pepper3 tablespoons minced fresh parsley
Preparation
In a large saucepan, heat broth and keep warm. In a Dutch oven, saute onion in oil until tender. Add rice and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.
Add heated broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the remaining ingredients; cook and stir until heated through. Serve immediately.
