Classic 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 a 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.