1. Heat broth in a saucepan over medium heat until just hot. Reduce heat to low and keep warm.
2. Saute onion in butter in a large pan over medium heat. Cook 3 minutes, or until slightly soft.
3. Stir in rice and cook 2 minutes, stirring constantly. Add wine, stirring until absorbed, then add the warm broth, stirring occasionally until liquid is absorbed and rice is tender, about 20 minutes.
4. Off heat, finish with Parmesan, cream, seasonings, and chives.
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