Risotto With Cream & Cheese Sauce
|Chicken broth/Canned chicken broth||8 Cup (128 tbs)|
|Onion||1 Medium, finely chopped|
|Arborio rice||1⁄2 Cup (8 tbs)|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Whipping cream||3⁄4 Cup (12 tbs)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
Prepare Chicken Broth.
Heat broth in a medium saucepan.
Melt 1/4 cup butter in a large saucepan.
When butter foams, add onion.
Saute over medium heat until pale yellow.
Add rice and mix well.
When rice is coated with butter, add wine.
Cook, stirring constantly, until wine has evaporated.
Stir in 1 or 2 ladles of broth, or enough to cover rice.
Stir over medium heat until broth has been absorbed.
Continue cooking and stirring rice, adding broth a little at a time until rice is almost done, 10 to 15 minutes.
Bring cream to a boil in a small saucepan.
Add Parmesan cheese, mixing quickly.
When cream is well blended with cheese, add to rice.
Cook 2 or 3 minutes or until rice is tender but firm to the bite.
Season with salt.
Stir in remaining butter.
Place in a warm dish.