Basic Risotto - cooking recipe

Ingredients

1 small onion, chopped finely
2 tablespoons butter
1 cup arborio rice, uncooked
1/3 cup chablis
1 teaspoon dried parsley flakes
1/2 teaspoon dried basil
1/2 teaspoon paprika
1/4 teaspoon onion powder
4 1/2 cups chicken broth or 4 1/2 cups beef broth
2 tablespoons parmesan cheese, grated
salt and pepper
additional parmesan cheese, grated (optional)

Preparation

Saute the onion in melted butter in a large saucepan until tender. Add rice, Chablis, parsley flakes, basil, paprika and onion powder. Cook over medium-high heat, stirring constantly, until most of the liquid has been absorbed.
Add 1/2 cup broth, stirring constantly, until most of the liquid has been absorbed. Continue adding broth, 1/2 cup at a time, stirring until the mixture is creamy and the rice is tender.
Remove from heat, and stir in 2 tbsp Parmesan cheese. Add salt and pepper to taste. Sprinkle with additional Parmesan cheese if desired. Serve immediately.