Risotto

Ingredients: 

5 1/2 Cups Chicken Broth
2 Tablespoons Butter
1 Tablespoons Olive Oil
1 Medium Onion, Peeled and Finely Diced
2 Cups Arborio Rice
1 Cup Dry White Wine

TO FINISH: 

1 Cup Grated Parmesan Cheese
1 Teaspoon Lemon Juice
Salt and Pepper
2 Tablespoons Butter



Recipe: 

Warmth the stock in a pot and keep warm.

In an overwhelming cast press skillet, warm the margarine and oil and cook the onion over medium warmth until the point that it is translucent.

Add the rice and mix to coat well.

Include the wine, and cook over medium warmth until the point that the wine is practically assimilated.

Lessen the warmth to medium low, and include 5 measures of the hot fluid.

Cook for around 16 to 18 minutes blending only twice amid this period or until the point that the rice is simply still somewhat firm.

Include 1/some juices and blend continually for 3 minutes until the point when the rice is rich, including remaining water if risotto isn't sufficiently free.

Include the completing fixings and blend well.

Serve quickly offering extra ground cheddar at the table.

Adjusted from Cooks Illustrated