Classic Risotto - cooking recipe

Ingredients

4 teaspoons extra virgin olive oil
1 small onion, finely chopped
1 cup arborio rice
1/2 cup white wine
1 (900 ml) carton chicken broth, 30% less sodium, hot
1/4 cup parmesan cheese, freshly grated
1/2 teaspoon pepper

Preparation

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Start by heating 2 teaspoons olive oil in heavy bottomed, medium-size saucepan over medium heat. Add the onion and saute, stirring until translucent, about 3 minutes. Next, add the rice, stirring to coat in oil until lightly toasted, about 2 minutes.
Add the wine and stir until it's almost fully absorbed. Then, add the chicken broth one cup at a time. It's not necaessary to stir constantly, but you shold stir often. Let the rice almost fully absorb the broth before adding another cup.
Continue cooking until the rice is creamy, cooked through but still firm to the bite, about 20 minutes. Stir in the Parmesan cheese and pepper. Serve with a drizzle of the remaining olive oil and a shaving of fresh Parmesan if desired.