Mr. Food: Creamy Risotto

January 24, 2010 4 to 6 servings

• 1 cup arborio rice
• 1 medium-sized onion, chopped
• 1 teaspoon minced garlic
• 2 tablespoons butter, divided
• 2 (14-1/2-ounce) cans (3 cups) ready-to-serve chicken broth, divided
• 3/4 cup grated Parmesan cheese
• 1/8 teaspoon black pepper

1. In a large skillet, sauté the rice, onion, and garlic in 1 tablespoon butter over medium heat, stirring constantly until the onion is tender, about 5 minutes. Increase the heat to high, stir in 1 cup chicken broth, and continue to cook, stirring frequently.

2. As the liquid cooks down, slowly add the remainder of the chicken broth 1 cup at a time, until all the broth is absorbed and the mixture is creamy, stirring constantly, for 15 to 20 minutes.

3. Stir in the Parmesan cheese, black pepper, and the remaining butter. Serve immediately.

NOTE: For variations on this recipe, you can add the sautéed vegetables of your choice, or even some sautéed lobster or shrimp. Or maybe you'd prefer to substitute vegetable or seafood broth for the chicken broth? The opportunities are endless.