Variations. Try adding bacon or pancetta
Serves 4
Use two pots: one to heat chicken broth, and one for the main event (a large frying pan or dutch oven).
1. Bring chicken stock to a simmer in its own pot.
2. If adding bacon, fry it in the risotto pot. Set aside and cut into small pieces.
3. Add half the butter and lightly brown, over medium heat.
4. Add diced onions and cook until softened but not browned, about 5 minutes.
5. Add garlic and stir, about 30 seconds.
6. Add rice and stir until lightly toasted, about 3 minutes.
7. Add white wine 1 cup at a time until absorbed.
8. Add chicken broth 1 cup at a time, adding more when mostly absorbed.
9. Once the rice is chewy, stir in the remaining butter and parmesan. If adding bacon, stir that in too.
10. Season with pepper and serve.