1cupwhite wine(or omit and use 5 cups of chicken stock)
1 ½cupArborio rice
1tablespoonolive oil
½cuponions(minced)
¼cupParmesan cheese(freshly grated)
Instructions
Combine wine (if using) and stock in a bowl. Add rice and stir with whisk for about 15 seconds. Over another bowl, strain rice and reserve the liquid.
Add 1 tablespoon oil to a 2 or 3 quart pot and heat to medium. Add onions. Sauté for a few minutes then add strained rice and continue cooking until rice begins to toast.
Add 4 cups of the reserved liquid, stirring gently to loosen any bits on the bottom of the pan. Bring to a boil, stir once then cover and reduce heat to low.
Cook for ten minutes, stir quickly, then re-cover and cook 10 more minutes.
Remove from heat, add final cup of liquid and cheese. The rice will absorb the remaining liquid. If it is still too soupy for your taste, heat on medium for another 30-60 seconds.