Easy risotto

Creamy risotto depends on using a starchy rice and STIRRING your brains out - not adding cream or milk.  Also, this recipe works as a great base, so feel free to add your favorite mushroom or freshly grated cheese to add even more flavor.

2 Tbsp. olive oil

2 Tbsp. butter

Half a medium onion, diced

1 1/2 c. arborio rice

2 cloves garlic, minced

1/2 tsp. salt

1/4 tsp. black pepper

4-5 c. (low sodium) chicken broth (can substitute one cup of dry white wine (sauvignon blanc) for one cup of broth)

In a large skillet with lid, heat oil and butter over medium-low heat; in a large saucepan, heat chicken broth.  Once butter is melted, add onion and still until slightly translucent, about 5 minutes.  Add rice and stir well to coat rice with fat; stir often over 10 minutes to toast rice.  When rice smells toasted and grains are solidly white, add in garlic, salt and pepper and stir well.  Add one cup of hot broth to pan and stir well - liquid should start to appear cloudy (this is the starch seeping out of the rice, this is what makes risotto creamy).  Stir until liquid is cooked out of pan and add another 1/2 c. liquid to pan, continuing to stir until liquid is cooked off.  Repeat process until 4 c. liquid have been used.  Test risotto to see if rice is completely cooked - if not, continue process.  Serve hot as a side dish to your favorite entree.

Note: it takes me about an hour to make this at our altitude, but it will probably take much less time (about 20-30 minutes) at sea level.