Jean's Risotto Plus

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 1 shallot, finely chopped
• 3 garlic cloves, crushed
• 1 12 teaspoons thyme
• 1 12 teaspoons oregano
• 1 12 teaspoons rosemary
• 1 12 teaspoons Italian parsley
• 12 teaspoon salt
• 12 teaspoon pepper
• 1 cup arborio rice
• 12 cup white wine or 12 cup chicken broth
• 2 tablespoons butter
• 14 cup parmesan cheese, grated
• 2 cups chicken broth

1. In olive oil sweat onions, shallots and garlic until translucent.
2. Add fresh herbs and rice.Cut down to 1/2 tsp each of using dry herbs.
3. Cook 4-5 minutes until rice begins to stick.
4. Deglaze with 1/2 cup white wine or chicken broth.
5. Gradually add 2 Cups of chicken broth stirring constantly.
6. Remove from heat while rice is still al dente.
7. *
8. It is best served when the rice is a bit crunchy.
9. Add parmesan cheese and butter.
10. Serve immediately.
11. Mushroom Risotto:.
12. Add 1/2 cup chopped mushrooms of your choice to the onions.
13. Use red wine instead of the white.

olive oil, onion, shallot, garlic, thyme, oregano, rosemary, italian parsley, salt, pepper, arborio rice, white wine, butter, parmesan cheese, chicken broth

Taken from www.food.com/recipe/jeans-risotto-plus-176726 (may not work)