1 smalled onion diced
2 tbsp butter
4 tbsp olive oil
1 cup arborio (or risotto) rice
1/2 cup white wine
3 lbs chicken stock
1/4 cup parmesean cheese
1. In a saucepan, raise chicken broth to a simmer.
2. In a medium size skillet, brown onion in butter and olive oil. Add rice and toast for 1 minute. Add wine and let reduce.
3. Add chicken broth by the ladleful and let the liquid absorb before adding more, stirring constantly. Continue until all of the broth is absorbed and the rice is cooked through, about 30 minutes.
** You can add anything that you want to this basic recipe. Tonight, we added sauteed broccoli, mushrooms, and prosuitto. Some other ideas are: grilled chicken, sundried tomatos, butternut squash, spinach, asparagus, sausage, peas, whatever suits your fancy!**