will need 3-4 c. chicken broth 2 tbsp. olive oil ½ medium onion, diced 2 cloves garlic,

diced 1 c. Arborio rice ½ c. dry white wine 2 tbsp. butter ¼ c. Parmesan cheese A medium

saucepan A heavy pot and a ladle. Step 1. Bring the chicken broth to a simmer in a medium

saucepan. Step 2. Add the onion and garlic to the olive oil in a separate pot, and saute

over medium-low heat until it is fragrant and translucent. Use a roomy, heavy pot that

distributes heat evenly, such as a stock pot or Dutch oven. Step 3. Add the rice to the

onion and garlic. Lightly toast it, stirring constantly over medium heat for about three

minutes. Do not brown the rice. It should become translucent around the edges but remain

white in the center. Step 4. Add the wine, and stir and cook until nearly all of it is

absorbed by the rice. Step 5. Add a ladleful of the hot broth to the rice, stir and cook

until the broth is absorbed, and then add more stock. Repeat, one ladleful at a time,

until the broth is nearly gone or the rice stops absorbing it. Add more ingredients for

flavor: herbs, vegetables, seafood, poultry, or meat. Step 6. Continue stirring and cooking

until the rice is tender. Add more stock or water if the risotto begins to dry out. Step

7. Remove from the heat, and stir in the butter and parmesan cheese for added creaminess.

Now dig in! Did you know Did you know? For two-thirds of the world's people, rice is

the foundation of home cooking.