risotto

Risotto

1 onion
4 tbsp olive oil
1 tbsp butter
1 cup dry white wine
1 1/2 cups risotto rice (the round kind)
veggies
1 liter chicken stock
1 cup grated Parmesan cheese

Dice the onion and saute until clear in the olive oil and butter. Add the rice and mix well. Add the white wine and lower the heat to a simmer. As the rice absorbs the liquid start ladling in the chicken stock letting it absorb between each ladle full. When you're about 2/3 through the stock add diced veggies (zucchini, mushrooms, bell peppers etc) and any meat (turkey, chicken, seafood) and continue to simmer and add half the Parmesan cheese, salt and pepper to taste. Cover and let sit 5 minutes.

Serve with more Parmesan cheese sprinkled on top!

When the rice is just cooked through remove from heat and add 1/2 package of