Creamy Parmesan Risotto

• 3 to 4 cups low-sodium chicken broth
• 4 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 1 1/2 cups Arborio rice
• 1 cup dry white wine, such as Pinot Blanc or Sauvignon Blanc
• 1/2 teaspoon kosher salt
• 1/4 tablespoon freshly ground black pepper
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup freshly grated Parmesan, plus more for serving

1. In a medium saucepan, bring the broth to a simmer and keep warm over low heat. In a separate medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and garlic and cook, stirring with a wooden spoon, until the onion is transparent, about 5 minutes. Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, about 2 minutes. Add the wine and simmer gently until all the liquid is absorbed, 3 to 5 minutes. Ladle 1/2 cup of the warm broth into the rice mixture and simmer, stirring occasionally, until the broth is absorbed. Repeat, adding 1/2 cup of broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total. Add the remaining butter and the salt, pepper, and 1/2 cup of Parmesan. Stir to incorporate. Adjust seasoning with more salt to taste. Serve immediately, topping with additional Parmesan.

chicken broth, unsalted butter, onion, clove garlic, arborio rice, white wine, kosher salt, freshly ground black pepper, freshly ground black pepper, freshly grated parmesan

Taken from www.myrecipes.com/recipe/creamy-parmesan-risotto (may not work)