Classic Risotto

• 1 cup Arborio rice
• 1/2 cup White Wine (Sauvignon Blanc)
• 2 cups chicken stock (vegetable stock for Vegetarian)
• 2 cups water
• 1 whole Vidalia onion or shallot
• 1-2 Garlic cloves (minced)
• Olive Oil (not extra virgin)
• 3/4 cup grated parmigiano reggiano
• Juice of 1 lemon
• 1/8 tsp fresh nutmeg
• 1/8 tsp fresh ground All spice
• 6-8 Basil leaves (chiffonade)

1. *In a sauce pan, add the Chicken stock and water, bring to a simmer.
2. *Heat pan on Medium heat.
3. *Add a small amount of Olive oil, when heated add the Garlic and Onion, add salt to sweat the garlic and onion.
4. *Make sure the onion or garlic does not brown, it should stay a light white color.
5. *Once onions have given up a lot of their moisture add rice and toast for 1-2 minutes.
6. *Add the wine, cook until almost no liquid is visible.
7. *Add about 3-4oz of the simmering Stock/Water.
8. *Stir gently until almost all of the fluid has been absorbed by rice, continue in this manner for 2 more additions of Stock/water.
9. *Then before you add the 4th amount of Stock/water, add in the dried spices.
10. *Continue to slowly stir and add liquid to the rice.
11. *When the last of the liquid has been absorbed, Turn off heat, add in the lemon juice, grated Parmigiano cheese, and the chiffonade basil.

arborio rice, white wine, chicken, water, vidalia onion, garlic, olive oil, parmigiano reggiano, lemon, nutmeg, spice, basil

Taken from www.epicurious.com/recipes/member/views/classic-risotto-50186720 (may not work)