This white side is probably the easiest risotto recipe out there.

Ingredients

* 4 C. meat/chicken broth
* 4 Tbs. butter
* 1 Tbs. olive oil
* 1/4 C. minced onion
* 1 1/2 C. arborio rice
* 1/2 C. dry white wine
* salt
* pepper
* 1/2 C. grated parmesan cheese

Directions

Warm the broth up. In a wide saucepan, melt 3 Tbs. butter with the oil over medium heat. Add shallots and cook for 5 minutes, until softened. Add rice and stir until hot, about 2 minutes. Add wine and cook until most of the liquid evaporates. Pour 1/2 C. broth over rice. Cook, stirring, until most of the liquid is absorbed. Continue adding broth about 1/2 C. at a time, stirring after each time. About halfway through cooking, add salt and pepper to taste.

Make sure to only use as much of the broth as you need until rice is tender and risotto creamy. Test the rice for taste. Add more broth if necessary. In general, the rice should be done after 18-20 minutes. Remove the risotto pan from the heat. Stir in the rest of the butter and cheese until it is melted and creamy. Serve.

Serves 4.

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