Ingredients:
1 CUP + 2 TBSP Arborio Rice
2 TBSP olive oil
½ CUP white wine, any kind (I use Pinot Grigio)
4 CUPS low sodium chicken broth
½ large yellow onion, chopped
Instructions:
This is the chicken broth I like to use. I buy it at Walmart. 
This shows the nutritional values.
- Pour the chicken broth in a small saucepan and heat on low. While this is heating, prepare the rest of the ingredients:
2. Chop the onion. I like to leave it in medium pieces, but you can chop finer if desired.
This is the arborio rice I use. I buy it at Walmart. 
This shows the nutritional values.
3. Measure out arborio rice and set aside.
4. Measure out ½ cup of wine and set aside. I like using Pinot Grigio but any white wine will work just fine.
5. Place olive oil in a large skillet, stainless steel or non-stick skillet will work the best. Heat olive oil on med-low heat for very short time (about 1 minute), then add chopped onion.
6. Keep heat at med-low. When onion looks transparent, add arborio rice. Be careful not to brown the onion or the rice. You want the finished risotto looking white. Toasting the rice will only take 1-2 minutes and brings out the nutty flavors. Keep stirring so it doesn’t brown or burn. You must watch this carefully!
7. Add wine to rice/onion mixture and listen to it sizzle! This is my favorite part because the combination of the onion, toasted arborio rice and the wine give off such an amazing aroma! Keep stirring until the wine is reduced and the rice is a little sticky.
8. Add a ladle-full of the hot broth and stir rice. I now set a timer for 30 minutes, only for a guideline for doneness. Tasting is the best check.
9. When the rice becomes a little sticky, add another ladle-full of broth. Keep stirring so rice does not burn. I must stress that you have to stay close to the stove for this recipe!
10. Proceed with this technique of adding broth, stirring until a little sticky; adding broth, stirring until a little sticky. After about 25 minutes, taste rice. It should be soft, but not mushy, with just a tiny bit of firmness on the outside. If too hard, continue cooking another 5 minutes and check again. About 30 minutes does it for me.
Ta Da!! Now you have made a basic risotto that can be combined with any stir fry, meat, or vegetable dish. Store left over risotto in the frig or your freezer to use later. I can’t tell you how much I enjoy cooking risotto now! Give it a try and remember…HAVE FUN!!!
Go back to post, click HERE