Italian Risotto [0000379] 

Ingredients:

1 cup Arborio rice
4 cups gluten-free chicken or vegetable broth, heated
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
1 small onion, finely chopped
2 tablespoons unsalted butter
2 tablespoons olive oil
Salt and pepper to taste
Fresh chopped parsley for garnish

Steps:

In a pan, heat olive oil and 1 tablespoon of butter. Add chopped onions and sauté until translucent.
Add Arborio rice to the pan and cook, stirring, until the rice is lightly toasted.
Pour in white wine, stirring until it evaporates.
Begin adding heated broth one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more.
Continue this process until the rice is creamy and cooked al dente (about 18-20 minutes).
Stir in grated Parmesan and the remaining tablespoon of butter.
Season with salt and pepper to taste. Garnish with fresh parsley.
Serve the Italian Risotto warm.
Enjoy your gluten-free Italian Risotto!