Creamy Risotto

Yield:
Makes 6 servings

Ingredients:

  1. 3 cups water
  2. 2 cups chicken broth
  3. 1/4 cup butter, divided
  4. 1/2 cup chopped onion
  5. 1 cup uncooked arborio or medium grain rice
  6. 1/3 cup dry white wine
  7. 1/2 cup heavy cream
  8. 1/4 cup grated Parmesan cheese
  9. salt, to taste
  10. ground white pepper, to taste
Directions:

Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.

Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add onion and cook until soft. Add rice and stir 2-3 minutes. Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup of the warm water-broth mixture.

Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and add remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, about 25-30 minutes.

Stir in cream, Parmesan cheese, salt, pepper and remaining butter. Stir until mixture is creamy, about 2 minutes. Serve immediately.


TDS 3