Ingredients
olive oil or butter to sauté
1/8-1/4 cup minced yellow onion
salt and pepper to taste
1/4 cup to 1/2 cup grated parmesan cheese OR a piece of parmesan cheese rind
splash of white or rose wine (optional)
1 1/2 cups arborio rice
4 cups warmed chicken broth
Preparation
Heat oil or butter in a large pot and sauté the minced onion for a few minutes on medium-high heat until they soften. Add the rice and sauté for a few minutes. If desired, add a splash of white or rosé wine and allow it to absorb for about a minute.
Add 1/2 cup of warmed chicken broth and continue stirring the rice until it's nearly absorbed. Continue the process by adding another 1/2 cup of warmed chicken broth and stirring until the liquid is almost completely absorbed. If you are using the rind from the Parmesan cheese, add it to the pot during the last addition of chicken broth. This will allow the rice to absorb the flavor of the Parmesan and allow pieces of the cheese to dissolve into the pot.
Once all the liquid has been fully absorbed, turn off the heat and let the risotto sit briefly. At this point, you can either remove the rind from the pot and discard it or add the grated cheese and incorporate into the mixture, ensuring it is evenly distributed throughout the risotto. For a touch of color, you may also add dried parsley at the end!