Bring broth to simmer in a medium saucepan. Do not boil. Keep warm.
Heat 1 Tbsp olive oil in a large saucepan over medium-high heat. Add onion to pan; saute 3 minutes or until tender. Add rice; cook 2 minutes, stirring constantly.
Stir in wine, and cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reduce heat to medium. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is nearly absorbed before adding the next (about 25 minutes total).
Stir in half-and-half, salt and pepper; cook 2 minutes. Remove from heat; stir in cheese.
Use this as a base and add in any other ingredients at step 4. Suggestions- fresh vegetables, shrimp, lemon juice.
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