Vermont Risotto

• 1 (14 1/2 ounce) can low sodium chicken broth
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1/2 small onion, finely minced
• 1 cup arborio rice
• 1/4 cup white balsamic vinegar or 1/4 cup dry white wine
• 1 cup shredded sharp cheddar cheese (4 oz.) or 1 cup extra-sharp cheddar cheese (4 oz.)
• salt
• freshly ground black pepper

1. Heat the broth in a medium saucepan until it simmers.
2. Meanwhile, heat the oil and butter in a large pot over medium heat.
3. Add in the onion and cook for 5 minutes, or until soft and fragrant.
4. Add in the rice and stir for 3 minutes.
5. Add the vinegar and cook, stirring until the liquid is nearly absorbed.
6. Add the broth, 1/4 cup at a time, maintaining a slow simmer.
7. Stir constantly and allow each addition of liquid to be absorbed before adding the next.
8. The risotto will be done about 35 minutes after the vinegar is added.
9. Taste the dish for texture; if the rice is soft, the cooking is complete.
10. Otherwise, add another 1/4 cup water and continue to simmer/stir until the texture is right.
11. Remove from heat; stir in the cheddar cheese, salt and pepper to taste.
12. Serve immediately.

chicken broth, olive oil, unsalted butter, onion, arborio rice, white balsamic vinegar, cheddar cheese, salt, freshly ground black pepper

Taken from www.food.com/recipe/vermont-risotto-447363 (may not work)