Judi’s Basic Risotto

1 Cup of Arborio White Rice
1 tbsp. Olive Oil
1/2 cup dry white wine
1/4 cup grated Parmesan Cheese
1 large onion, chopped
4-5 cups hot chicken broth

Heat the olive oil in a heavy,2 quart pot. Saute’ onion in the oil until it is translucent. Turn burner to medium heat. Add the rice and stir till it is completely coated with the olive oil. Add the wine and stir constantly until the wine is absorbed. Add 1 cup of the heated stock and continue to stir until absorbed. Continue cooking for about 20 minutes, adding the remaining stock one cup at a time. This rice creates its own creamy sauce. Add additional liquid if more sauce is desired. Remove from heat, stir in the cheese and serve immediately.

If you like to change it up occasionally add fresh herbs or chopped mushrooms or vegetables during the last five minutes of cooking.