Risotto

Directions

1. 1
   Heat the broth in a saucepan and keep it at a simmer.
2. 2
   Heat 1 tablespoon of the butter in another saucepan.
3. 3
   Add the onion and garlic and cook, stirring, until wilted.
4. 4
   Add the rice, salt and pepper and stir to coat the grains.
5. 5
   Add the wine to the rice and cook, stirring occasionally, until all of the wine is evaporated.
6. 6
   Add 1/4 cup of the broth to the rice mixture and cook, stirring occasionally, until all the broth has been absorbed.
7. 7
   Add another 1/4 cup of the broth and cook, stirring occasionally, until all is absorbed.
8. 8
   Continue cooking the rice in this fashion until all the broth has been used.
9. 9
   Remember that the rice must cook gently.
10. 10
    When all the broth has been absorbed, fold in the remaining 2 tablespoons butter and the cheese.
11. 11
    When the rice is done, the grains should be tender except at the very core, which should retain a very small bite.
12. 12
    The total cooking time should be about 25 to 28 minutes.