Risotto

Base for all Risotto

1 c chopped onion, scallion or leeks

2 c aborio rice

1 c white wine

butter, hot broth grated cheese

Saute onions in 3 T butter until soft.  Add rice and cook about three minutes.  Add wine.  

When wine is absorbed slowly add broth a ladle at a time stirring constantly.  

Taste and add salt and pepper to taste.  

When the rice if fully cooked add options.  

Finish with up to 8 T butter and more than 3 T grated cheese.

Options:

Vegetable broth - roasted eggplant and tomato

Chicken broth - fontina and tomato

Mushroom broth - mushrooms

Add meat or really any other vegetables you have on hand!

Allow about an hour of stirring time to prepare this dish!