Risotto

If you've never wanted to make risotto, I assume you've never had it.  If you did, you'd want to.

If you've not wanted to invest the time required for perfecting it, I say find it.

Seriously.

It takes a while, requires a lot of attention.  But you end up with this:

Lesson #1:  Find the time. 

Risotto
- 4 cups chicken broth
- 1 cup water
- 1 1/2 cup rice (preferably arborio or jasmine)
- 3 tbsp butter, divided
- 1/2 cup minced onion
- 1/2 cup chardonnay or other white wine
- 1/2 cup fresh shredded parmesan/romano blend
- salt and pepper
- fresh parsley for garnish

Combine broth and water in medium saucepan, heat over low.  Keep warm. 

Melt 2 tbsp butter in large (separate) saucepan, then saute onion until transparent.  Add rice and wine, reduce heat to medium/low and simmer until wine reduces almost completely.

Add broth mixture about a half a cup at a time, stirring constantly and waiting to add more until almost fully absorbed.  Repeat until all broth mixture is gone. 

Relax...you opened a bottle of wine.  Drink while you stir.  It passes the time. 

After all broth combined, remove from heat.  Stir in parmesan/romano cheese blend, remaining tbsp  butter, then salt and pepper to taste. 

Serve immediately.

Drink the rest of the bottle of wine.

Rejoice that you took the time to make the risotto.