- 1/2 cup (1 stick) unsalted butter
- 1/2 yellow or white onion, finely chopped
- 2 cups carnaroli or arborio rice
- 6 ounces white wine
- 4 cups low-sodium vegetable broth
- 4 ounces Parmigiano Reggiano, grated
In a heavy-bottomed pot, sauté half the butter and onion until onion is translucent, about 5 minutes. Add rice and stir quickly and thoroughly to coat with butter. Add wine and 1/2 cup of hot broth and stir rice with a long wooden spoon, making sure to reach the sides and bottom of the pot. Continue to stir until almost all broth has been absorbed.
Add another 1/2 cup of broth and continue to repeat process as broth is absorbed, maintaining a constant heat and stirring the sides and bottom completely. Taste after 20 minutes. Rice should be tender, but still firm and intact. Add a final 1/2 cup of broth and stir in the grated Parmesan and remaining butter, and heat for 1 to 2 minutes. It should be moist but not soupy or runny. Season with salt and pepper to taste.
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