Risotto

Directions

1. 1
   Heat oil in a large saucepan over low heat.
2. 2
   Add onion and cook until tender.
3. 3
   Stir in rice and cook with oil.
4. 4
   Add wine and stir until evaporated.
5. 5
   Add dried mushrooms, the water they were soaked in and the tomato paste, mixed in 1/2 cup of chicken broth. Stir until liquid is absorbed.
6. 6
   Continue adding broth, 1/2 cup at a time, stirring constantly.
7. 7
   Each addition should be absorbed before adding the next.
8. 8
   Cook, uncovered, until broth is all absorbed and rice is tender to the bite.
9. 9
   Do not overcook.
10. 10
    Remove from stove.
11. 11
    Add Parmesan cheese; stir and serve.