Parmesan & Garlic Risotto

Techie Smurf and his family are "Sephardic for Passover", which means they eat rice and corn.  I'm not a huge rice person, but I needed this after hearing what they ate during the holiday.

Even a basic risotto is a bit of a time commitment.  You're stuck by the stove for a minimum of half an hour.  More realistically, 45 minutes.  It's worth it.  Put in your earbuds in case someone calls.

1 Tb unsalted butter
*1/2 C diced onion
*4 cloves garlic, minced
*1 C arborio rice
1/4 C dry wine, optional
4 C unsalted chicken or vegetable broth
Salt and white pepper to taste
*1/2 C grated Parmesan, plus more to garnish
*Chopped or dried parsley for garnish, optional

1.  In a small saucepan, bring broth to a simmer.  Keep it warm with a ladle in it.

2.  In a larger saucepan, melt the butter over medium heat.  Add the onion and cook gently until softened, about 5 minutes.  Add the garlic and cook until fragrant.

3.  Add the risotto to the onion mixture.  Cook until slightly toasted, about 5 minutes.  If using wine, add now and stir into the mix until absorbed and/or cooked off.  If not, start the first ladle of broth.

4.  Add hot broth about 1/2 C at a time, stirring in after each addition and waiting until it is absorbed, about 5 minutes.  Stir frequently to avoid scorching the bottom.  Continue until all of the broth is absorbed, stirring frequently, and the rice is al dente.  You may not need all of the broth.  If it still looks soupy after five minutes of stirring, that isn't the consistency you're going for.  Let that thicken and call it a day.

5.  Stir in the Parmesan and allow to melt.  Taste, then add salt and white pepper as needed.

6.  Spoon onto plates or into a serving bowl.  Garnish with more cheese and parsley.

Difficulty rating  :)