Creamy Risotto

Description
Makes 6 servings.

Ingredients

 * 3 cups water
 * 2 cups chicken broth
 * ¼ cup butter, divided
 * ½ cup minced onion
 * 1 cup uncooked U.S. arborio or medium-grain rice
 * ⅓ cup dry white wine
 * ½ cup heavy cream
 * ¼ cup grated Parmesan cheese
 * salt and ground white pepper to taste

Directions

 * 1) Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
 * 2) Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add onion and cook until soft.
 * 3) Add rice and stir 2 to 3 minutes.
 * 4) Add wine; stir until absorbed.
 * 5) Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
 * 6) Stir in cream, cheese, salt, pepper and remaining butter.
 * 7) Stir until mixture is creamy, about 2 minutes.
 * 8) Serve immediately.