Risotto Bianco

Pour broth in a stockpot and adjust the heat to keep it simmering. Heat the oil in a large saucepan over medium heat. Add the onion, garlic and salt. Saute until the onions are soft, about 8 minutes; do not let them color. Stir in the rice and cook, stirring, until the rice is hot, about 2 minutes. Add the wine and simmer, stirring, until it’s absorbed. Begin adding hot broth 1 cup at a time, stirring often and adding more broth only when the previous addition has been absorbed. It should take about 20 minutes for the rice to become creamy and al dente. You may not need all the broth; if you need a little more, use boiling water.

Remove the risotto from the heat and stir in the butter and cheese. Season with salt and pepper and serve immediately.