Worth the work and perfect for an Autumn night.
Creamy Parmesan Risotto
3 to 4 cups chicken broth
4 tablespoons butter
1 medium onion, finely chopped
1 clove garlic, minced
1 1/2 cups Arborio rice
1 cup dry white wine, such as Pinot Blanc or Sauvignon Blanc
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup freshly grated parmesan, plus more for serving
In saucepan, bring the broth to a simmer and keep warm over low heat.
In a separate saucepan, melt 2 tablespoons of the butter over medium heat.
Add the onion and garlic and cook, stirring, until the onion is transparent, about 5 minutes.
Add the rice, cook, stirring, until it is well coated with the butter and starts to turn translucent, about 2 minutes.
Add the wine and simmer gently until all of the liquid is absorbed, about 3 to 5 minutes.
Ladle 1/2 cup of the warm broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.
Add the remaining butter and the salt, pepper, and 1/2 cup of cheese; stir to incorporate.