Basic Risotto

• 1 small onion, chopped finely
• 2 tablespoons butter
• 1 cup arborio rice, uncooked
• 1/3 cup chablis
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon dried basil
• 1/2 teaspoon paprika
• 1/4 teaspoon onion powder
• 4 1/2 cups chicken broth or 4 1/2 cups beef broth
• 2 tablespoons parmesan cheese, grated
• salt and pepper
• additional parmesan cheese, grated (optional)

1. Saute the onion in melted butter in a large saucepan until tender. Add rice, Chablis, parsley flakes, basil, paprika and onion powder. Cook over medium-high heat, stirring constantly, until most of the liquid has been absorbed.
2. Add 1/2 cup broth, stirring constantly, until most of the liquid has been absorbed. Continue adding broth, 1/2 cup at a time, stirring until the mixture is creamy and the rice is tender.
3. Remove from heat, and stir in 2 tbsp Parmesan cheese. Add salt and pepper to taste. Sprinkle with additional Parmesan cheese if desired. Serve immediately.

onion, butter, arborio rice, chablis, parsley flakes, dried basil, paprika, onion powder, chicken broth, parmesan cheese, salt, parmesan cheese

Taken from www.food.com/recipe/basic-risotto-447532 (may not work)