Parmesan Risotto

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• 4 1/2 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 each Onion
• 1/4 tsp Salt
• 1 1/2 cups Arborio rice
• 1/2 cup Dry white wine
• 1 tbsp Salted butter
• 1/2 tsp Black pepper
• 1/2 cup Parmesan
• 1 tbsp Parsley

1. Bring the vegetable broth to a simmer in a large saucepan. Keep warm over low heat.
2. Heat a large deep sauté pan over medium-high heat. Add oil to the pan. Swirl to coat and add your onion and salt. Cook for 5 minutes, stirring occasionally until onions look glossy and clear. Your onions should not caramelize or brown for this recipe.
3. Add the Arborio rice to the pan and stir to combine. Toast the onion and rice together for about 1 minute, stirring constantly.
4. Deglaze your pan with room temperature white wine and let it cook down until there’s just a little left in the pan, about ½ or less of what you poured in.
5. Now, begin adding 1 ladle of hot broth at a time, stirring the risotto constantly until the broth is about 75% absorbed by the arborio rice. I find it usually takes a solid minute or two before I add another ladle of broth. Add another ladle until your entire supply of hot stock has been used up. This step takes approximately 20 minutes total. Once you have used up all of your broth and your Arborio rice is al dente and creamy, remove pot from heat.
6. Stir in butter, pepper, and cheese. Taste and adjust salt, if needed, and finish with the parsley.