Parmesan risotto

Parmesan risotto

SERVES 8
TIME 50 minutes

Ingredients
10 to 12 cups reduced-sodium or homemade chicken broth
2 tbsp. olive oil
2 tbsp. plus 1 tsp. butter, divided
1 medium onion, chopped (about 1 1/2 cups)
2 1/2 cups risotto rice
3/4 cup dry white wine
About 1/2 tsp. salt
1/2 cup freshly grated parmesan cheese, plus more for serving
1/2 tsp. freshly ground black pepper
1/4 cup chopped flat-leaf parsley

Directions
1. Bring chicken broth to a simmer in a medium pot. Keep at a simmer, covered, over low heat.

2. Heat the olive oil and 2 tbsp. butter over medium heat in a heavy-bottomed 8-qt. pot. Add onion and sauté, stirring occasionally, until translucent and beginning to turn golden, about 10 minutes. Add rice and sauté, stirring constantly, until just the edges of the grains look translucent, about 3 minutes.

3. Add wine and 1/2 tsp. salt and cook, stirring, until wine is completely absorbed by rice. Add about 1/2 cup hot broth to rice and cook, stirring constantly, until broth is completely absorbed by rice; reduce heat to medium-low if mixture starts to boil. Continue adding broth 1/2 cup at a time, stirring until each addition is absorbed before adding the next, until rice is just tender to the bite (15 to 30 minutes; you will have broth left over). Keep rice at a constant simmer.

4. Remove rice from heat and stir in parmesan, pepper, parsley, remaining 1 tsp. butter, and salt to taste. For a looser risotto, stir in 1 to 2 cups remaining broth. Serve immediately, with more parmesan on the side for sprinkling.

PER 1-CUP SERVING 307 cal., 27% (83 cal.) From fat; 10 g protein; 9.2 g fat (3.7 g sat.); 46 g carbo (4.3 g fiber); 1,008 mg sodium; 14 mg chol.

Serve with Chimney Rock "Elevage Blanc" 2007 (Napa Valley)