Basic Risotto

Method

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. Heat up a Dutch oven or a large sauce pan over medium heat. Add the butter and bay leaves. When the butter melts, throw the onions in - and sweat them down until the onions are clear. Toss in the Arborio rice, stirring until it's coated in the butter and the grains become semi-toasted.

Pour in the preheated wine and stir. Add garlic. Stir. Allow the wine to reduce. Pour in a ladle 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 liquids reduce by two thirds. Repeat adding stock and stirring until the rice becomes creamy and al dente (about 20 minutes in total). Season the rice with salt and black pepper to taste. Add the butter and Parmigiano cheese. Stir. Cut off the heat. Allow the dish to rest 5 minutes before serving.