Dijon risotto

2 Tbl butter
2 bay leaves
1 large onion
1 cup Arborio rice
1/2 cup white wine
1 clove garlic
1 quart chicken broth
black pepper
cayenne pepper
1 Tbl cold butter
1 Tbl (or to taste) of Dijon mustard
In a saucepan, bring the chicken broth up to a very slow simmer. In the microwave, warm up the wine. Dice the onion. Chop the garlic finely. Heat up a Dutch oven or a large sauce pan over medium heat. Add the butter and bay leaves. When the butter melts, throw in the onions and sweat them down until the onions are clear. Add the Arborio rice, stirring until it is coated in the butter and the grains become somewhat toasted.

Pour in the preheated wine and stir. Add garlic. Stir and allow the wine to reduce until it is almost dry. Pour in a ladle or 2 of preheated stock (about 1/2 cup) to barely cover the rice. From this point on, stir almost constantly. Adjust the heat so that the liquids are just above simmering.

Repeat the stock addition when the liquid reduces by two thirds. Stir. Repeat adding stock and stirring until the rice becomes creamy and al dente (about 20 minutes in total). Season the rice with salt, black pepper and cayenne pepper. Add the butter and Dijon mustard. Stir. Allow the rice to rest 5 minutes before serving.