Low-Maintenance Risotto

Directions

1. 1
   Melt 2 tbsp. of the butter in a large dutch-oven style pot over medium heat. Add in the onion and a generous sprinkle of salt and pepper. Cook, stirring occasionally, until softened (about 5-7 minutes).
2. 2
   Add in the rice and stir well, for about 2 minutes, then add in the wine and simmer until the wine is absorbed. Add half the broth and simmer, only stirring once, cooking until it is absorbed (about 10 minutes).
3. 3
   Add in the remaining broth and stir occasionally as it simmers (just to keep it from sticking) for another 8-10 minutes until it is tender and creamy.
4. 4
   If the rice seems dry or isn't cooked through, just add a little more broth and continue to simmer until it reaches the texture you want.
5. 5
   Take the risotto off the heat and stir in the Parmesan and remaining tbsp. of butter. Serve hot, topped with mushrooms or your favorite sauteed or roasted seasonal veggie.