Basic Risotto

Directions

1. 1
   Melt 2 tbsp butter over medium heat.
2. 2
   Add the onion and saute until tender and translucent, about 3 minutes.
3. 3
   Add the rice, stir to coat with butter.
4. 4
   Add the wine and simmer until it has almost completely evaporated, about 3 minutes.
5. 5
   Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes.
6. 6
   Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until rice is tender, but still firm to the bite and the mixture is creamy, about 20 minutes.
7. 7
   Remove from heat, stir in Parmesan cheese and remaining butter, and salt and pepper.
8. 8
   Transfer to serving dish and serve immediately.