Parmesan Risotto

Parmesan Risotto

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Ingredients:

10 to 12 cups reduced-sodium or homemade chicken broth* 2 tablespoons olive oil 2 tablespoons plus 1 tsp. butter, divided 1 medium onion, chopped (about 1 1/2 cups) 2 1/2 cups risotto rice (see below) 3/4 cup dry white wine About 1/2 tsp. salt 1/2 cup freshly grated Parmesan cheese, plus more for serving 1/2 teaspoon 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. *For a recipe, go to sunset.com/chickenbroth