Versatile and delicious Risotto
Not an incredibly popular American dish, and seldom imported from Italy into our regular cuisine, Risotto is, nonetheless, one of the most popular dishes in Italy.  This recipe is crafted by Jeffery Hobbs.
It's a time intensive labor of love, largely because you have to stand in front of a stove for 20 minutes. But use some of the wine in a glass to make the time pass faster. Regardless of effort, its still a family favorite - and once you get it down, you can whip this out in no time. Instructions: Place 1 TBS butter, the olive oil and the chopped onions in a medium sized heavy bottomed pot. Cook over medium high heat until translucent and golden - about 7 minutes.

Stir in the Arborio rice with a wooden spoon and coat with butter and oil. Stir until the rice becomes hot, about 2 minutes. Be careful not to brown the rice. Stir in the wine and cook until evaporated, about 1 minute.

Add one cup of stock at a time, stirring constantly.  When the rice is almost dry(it will begin to stick to the bottom of the pan) add another cup.  Continue to stir and add stock until the rice is tender but still firm.  About 20 minutes.

If the rice sticks in your teeth and feels chalky, continue to add stock.  Don't worry if you have extra stock left over.

Turn off heat and stir in remaining butter.

Item Amount
Main Ingredients:
Medium Yellow Onion1 each
Chicken Stock 6 cups
Butter 3 TBS
Extra Virgin Olive Oil1 TBS
Arborio Rice1 cup
Dry white wine  1 TBS 
Parmesan Cheese½ cup

Garnish and Serve:
Ciabatta (Italian flat bread) 1 each
Chopped Green Onion garnish
Sea Salt & Ground Pepper to taste

Tips: Stirring in 1/2 cup of Fontina Cheese at the end or garnishing and stirring if hot works great! Top with Chicken or seafood to make it a meal.

Low-Fat Options: Less butter, Sub EVOO for butter.