Olive Garden Risotto Ala Paesana - cooking recipe

Ingredients

1/4 cup olive oil
1/2 cup yellow onion, finely chopped
1 1/2 cups arborio rice
1/2 cup white wine
5 cups chicken broth or 5 cups vegetable broth
2 tablespoons butter
1/2 cup parmesan cheese
salt & pepper, to taste
fresh parsley, chopped (garnish)

Preparation

Heat oil, add onions and cook 3 minutes or until onions are soft. Keep broth warm in a separate pot. Add rice to onions and stir for 2 minutes. Add white wine and let evaporate.
Add the broth, about 1 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed by the rice. Continue to add broth until rice is creamy and cooked al dente.
Turn off heat. Add butter and Parmesan cheese. Stir to combine with rice/risotto. Transfer to large bowl. Garnish with parsley. Serve immediately. Finished risotto should be creamy and rice is firm.