Flexible Risotto

Ingredients

• 2 tablespoons olive oil or 2 tablespoons butter
• 1 small diced onion
• 2 tablespoons garlic
• chopped
• 1 cup rice (Abrario)
• 14 cup white wine (optional)
• 3 (15 ounce) cans chicken stock (low-sodium)
• 1 tablespoon pepper (more or less
• season to taste)
• 12 cup parmesan cheese (shredded)

Instructions

1. Chop onion and any other veggies you wish to add.
2. Add oil to or melt butter in frying pan.
3. Add garlic and onions.
4. (If you are adding other veggies now is the time).
5. Saute onion over medium heat until soft.
6. Heat the broth to simmer in microwave or sauce pan.
7. Add uncooked rice to onions to brown for about 30-45 seconds.
8. If the rice or garlic gets burned here there is no saving it, throw it out and start over.
9. Add wine now if you are using it.
10. Add hot broth a ladleful at a time.
11. The pan should be hot enough that the rice sizzels and dances when the broth hits it.
12. Stir and stir until broth is almost absorbed.
13. Keep stirring, adding a ladle of broth as the rice starts to get dry.
14. Repeat until all broth is absorbed.
15. Keep the pan at a low simmer the whole time.
16. Rice will get soft and is finished.
17. If you keep cooking it will get mushy.
18. Taste the rice.
19. Season with black pepper to taste.
20. (Fresh herbs like basil go in now if you want to use them).