Herb Risotto

Begin by preheating a large skillet on medium high heat. Then add the butter and onion. Saute until translucent. While the onion is sautéing, bring the chicken stock to a simmer in a separate sauce pan.

Once onion is translucent, add the aborio rice to the sauté pan and let it toast (keep stirring) for 1-2 minutes. Add the wine to the sauté pan, stir until the liquid is absorbed. Add two ladles of the chicken stock and keep stirring. Add the herbs after the first two ladles of broth.

After you add the herbs, add chicken stock, two ladles at a time, stirring pretty regularly. Add two ladles at a time and make sure that the prior 2 ladles have absorbed before adding the next. And taste the rice before each addition of the chicken stock. Once you have reached your desired tenderness of the rice, remove from the heat and add the cheese. Season with salt and pepper to you taste.

Enjoy!