Russell's Risotto


Options: toasted pine nuts, fresh asparagus cut into 1/3" pieces, slivered red and yellow peppers, finely chopped mushrooms, slivers of fresh spinach, green peppercorns

Place chopped onion and 2 TBS olive oil in a heavy saucepan and saute over low heat until soft. Add rice and thoroughly coat with olive oil (adding more if necessary). Add one cup of white wine and stir. Stirring constantly, add the heated chicken broth one ladle at a time, stirring each time until the liquid is absorbed. At the end of twenty minutes, taste rice (it should retain some texture). If required, continue cooking (and adding chicken broth) until desired texture is reached. Stir in grated cheese, to reach a creamy consistency. Add your choice of the options listed. Stir to incorporate and serve immediately. 6 servings.