Creamy Parmesan Risotto

Creamy Parmesan Risotto

INGREDIENTS

• 4 to 5 cups of chicken broth

• 1/2 stick of butter

• 2 Tbls of extra virgin olive oil

• 1 bunch of long green onions, chopped

• 2 cloves of garlic, chopped

• 1 cup of Arborio rice

• 1 cup of dry white wine

• 1/2 tsp of salt

• 1/2 tsp of fresh ground black pepper

• 1 cup of fresh grated parmesan cheese

  PREPARATION

• In a small sauce pan bring the chicken broth to a simmer.

• In a large pot sauté the onions and garlic in the butter and olive oil for 2 minutes.

• Add the rice and stir until the rice is slightly brown. Not to much.

• Add the cup of wine to deglaze the pan while stirring until all the liquid is absorbed.

• Add the chicken broth one cup at a time until each cup is absorbed by the rice. Keep stirring during this time.

• Repeat the above step until all the broth is gone. This should take around twenty minutes.

• Turn off the burner and stir in the cheese.