Servings 4

Ingredients:

• 5 cups hot good-quality chicken broth
• 1/4 cup butter (no substitutes)
• 1 medium onion, finely chopped
• 3 large garlic cloves, minced
• 1-1/2 cups uncooked aborio rice
• 3 tablespoons butter
• 1-1/4 cups freshly grated Parmesan cheese (can use less)
• salt and fresh ground black pepper, to taste

Instructions:————————————-

1. Bring the chicken broth to a boil in a saucepan; reduce the heat to low and cover the saucepan to keep hot.
   
2. In another heavy-bottomed saucepan melt 1/4 cup butter over medium-low heat, add in onion and saute until very tender but not brown (about 6 minutes).
3. Add in garlic and stir for about 2 minutes (careful not brown the garlic)
   
4. Increase heat slightly and add in the rice; stir for 1 minute.
5. Slowly add in 1-1/2 cups hot broth with a ladle; boil gently stirring until the broth is absorbed.
6. Add in another 1 cup broth and stir until absorbed.
7. Add in 1/2 cup broth at a time allowing the broth to absorb before adding in another 1/2 cup (do this until you have used up all of the broth) stirring frequently until the rice is tender and creamy (this should take between 25-30 minutes).
8. Stir in 3 tablespoons butter and 1-1/4 cup (or less) grated Parmesan cheese; mix to combine.
9. Season with salt and fresh ground black pepper to taste.