Risotto from my Childhood - changes nightly

Basic risotto is made from a short, broad grain of Italian rice called Arborio, or its more refined version, Carnaroli, which is what we use. Chopped onion is sweated in a touch of butter, then the rice is stirred in and toasted without coloring it. We "deglaze" the pan with white wine, then slowly add chicken stock repeatedly until the rice reaches an "al dente" texture. When the rice is done, it is finished with a small amount of butter, cream, and Parmesan cheese, but can be served fat-free upon request.

Recipe