about 6 cups homemade chicken stock (or 3 cups canned low-sodium chicken broth mixed with 3 cups water)
2 Tbs. extra-virgin olive oil
1 cup minced onion
Gray salt
1 Tbs. minced garlic
2 cups Arborio rice
1/2-cup dry white wine
2 Tbs. unsalted butter
1/4-cup freshly grated Parmesan cheese
freshly-ground black pepper
Directions:
Pour the stock or diluted broth into a saucepan and bring to a bare simmer.
Heat the olive oil in a large saucepan over moderate heat.
Add the onion, a pinch of salt and sweat until the onion is soft, about 4-5 minutes.
Add garlic, sweat together for another 2 minutes. Do not let it color.
Stir in the rice and cook, continue stirring until the rice is hot (about 2 minutes).
Add the wine and simmer, stirring until absorbed.
Season with more salt.
Begin adding the hot stock 1 cup at a time, stirring often and adding more liquid only when the previous addition has been absorbed.
Adjust the heat to maintain a simmer. It should take about 20-30 minutes for the rice to become creamy and al dente. You may not need all the liquid, but if you need a little more, use boiling water.
Remove the risotto from the heat and stir in the butter and Parmesan.
Season with salt and pepper and divide among warmed bowls. Serve immediately.
)
