Italian Risotto

 Ingredients:

• 4 cups chicken or vegetable broth
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 garlic clove, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt and black pepper
• Chopped fresh parsley or basil for garnish

Instructions:

1. In a medium saucepan, bring the chicken or vegetable broth to a simmer and keep it warm over low heat.

2. In a large, heavy-bottomed saucepan or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic and cook until the onion is translucent and the garlic is fragrant, about 3-4 minutes.

3. Add the Arborio rice to the pot and stir to coat with the oil, onion, and garlic. Cook, stirring frequently, for 2-3 minutes or until the rice is lightly toasted.

4. Add the white wine to the pot and stir until it's absorbed by the rice.

5. Add 1 cup of the warm broth to the pot and stir constantly until the broth is absorbed by the rice. Repeat this process, adding 1 cup of broth at a time and stirring constantly, until the rice is tender and creamy, but still slightly firm to the bite. This will take about 20-25 minutes.

6. Stir in the grated Parmesan cheese and butter until they're melted and well combined. Season the risotto with salt and black pepper to taste.

7. Serve the risotto hot, garnished with chopped fresh parsley or basil if desired. Enjoy!