Risotto

Ingredients: 

1 tablespoon butter 
1 onion (chopped) 
1 clove garlic (chopped) 
1 cup arborio rice (or other medium or short grained rice) 
1/2 cup wine 
2 cups chicken stock (warm or vegetable broth) 
1/2 cup parmigiano reggiano (grated) 
1 tablespoon butter 
salt & pepper to taste 

Directions: 

Heat butter in large sauce pan. 

Add the onions and saute until tender, about 5 minutes. 

Add the garlic and saute until fragrant, about 1 minute. 

Add the rice and stir to coat with the butter. 

Add the wine, deglaze the pan and stir while simmering until it is gone. 

Add 1/2 cup of the stock at a time and stir while simmering until it is gone. Continue until the rice is al dente. 

Add the parmigiano reggiano and butter and stir to combine. 

Serves 4 as a side

MY NOTES:  I usually need more broth than 2 cups; 3-4 cups is usually what it takes for the rice to be tender.  This makes a great main dish if you add some protein (grilled chicken or shrimp) and some vegetables (asparagus, mushrooms, etc.).  It serves two as a main dish.

Source:  Closet Cooking