Red-Wine Risotto

• 2 1/2 cups chicken broth
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 medium yellow onion, chopped
• 2 cloves garlic, smashed with the side of a knife
• 1 cup arborio rice
• 2 cups red wine
• Kosher salt
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons thinly sliced chives
• 1 teaspoon fresh thyme leaves

1. In small saucepan, bring broth to a simmer.
2. In medium saucepan, melt 1 tablespoon butter in oil over medium-low heat.
3. When it foams, add onion and garlic; cook until softened.
4. Pour in rice and stir to coat.
5. Cook, stirring slowly, until rice is lightly toasted, about 3 minutes.
6. Pour in 1 cup wine and reduce over medium-high heat until almost gone.
7. Add second cup and reduce once more.
8. When pan liquid is syrupy, begin ladling in hot broth, 1/2 cup at a time.
9. Stir rice and adjust heat so that it is just bubbling on the edges.
10. Continue stirring and adding broth as needed.
11. Rice is done when it is tender but still firm to the bite in center.
12. If you run out of broth before rice is cooked, add hot water.
13. Mixture should be creamy and loose, not soupy.
14. Taste and adjust seasoning.
15. Stir in 1/2 cup cheese and remaining tablespoon butter.
16. Fold in chives and thyme.
17. Serve risotto, passing the remaining cheese at the table.

chicken broth, olive oil, butter, yellow onion, garlic, arborio rice, red wine, kosher salt, cheese, chives, thyme

Taken from cooking.nytimes.com/recipes/9206 (may not work)