Basic Risotto - cooking recipe

Ingredients

3 (14 1/2 ounce) cans low sodium chicken broth
1 tablespoon olive oil
1/3 cup finely chopped onion
1 1/2 cups arborio rice or 1 1/2 cups other short-grain rice
1/3 cup dry white wine
1/4 cup fresh-grated parmesan cheese

Preparation

Place broth on back burner within easy reach; bring to and keep broth at a low simmer.
Over medium-high heat, saute onion in olive oil in large Dutch-oven for 3 minutes; add rice and continue sauteing for another minute.
Add hot broth to rice a half-cup at a time; stirring and allowing rice to absorb broth before each next addition of broth ~ There will be 20 or so total half-cup additions.
Continue adding broth a half-cup at a time, and stirring, until the rice is creamy with its grains cooked \"firm to the tooth\" (not mushy or soupy) and broth is absorbed.
Remove pan from heat and stir in cheese; serve.
NOTE: You do not have to use all 6 cups broth ~ Last time I made this risotto it required only 5 1/8 cups broth.