Vicki Butts (lazyme)
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1/2 cchopped onion
1/4 cbutter, divided
1 cuncooked rice (i use arborio)
1/3 cdry white wine
2 cchicken broth
1/4 cgrated parmesan cheese
·salt and ground white pepper, to taste
1/2 cheavy cream
How to Make Creamy Risotto
- Cook onion until soft in 2 tablespoons butter in large skillet over medium heat. Add rice and stir 2 to 3 minutes.
- Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed.
- Continue stirring and adding remaining 1 cup broth and water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.
- Stir in cheese, salt, pepper, cream and remaining 2 tablespoons butter. Stir until mixture is creamy about 2 minutes. Serve immediately.