Black Rice Risotto

Ingredients

• 1.5 cups rice black
• 0.5 cup cooking wine dry white
• 0.3 cup basil leaves fresh thinly sliced
• 4 servings kosher salt and pepper freshly ground
• 6 cups chicken broth low-sodium
• 1 tablespoon olive oil extra-virgin
• 1 medium onion diced finely
• 0.8 cup parmesan cheese grated

Equipment

• bowl
• sauce pan
• ladle

Directions

1. Bring the broth to a simmer in a saucepan over medium-high heat; cover and keep warm.
2. Meanwhile, heat the olive oil in a large saucepan over medium heat.
3. Add the onion and cook until soft, about 4 minutes.
4. Add the rice and cook, stirring, 1 minute. Reduce the heat to medium low. Stir in the wine until the liquid is absorbed, about 3 minutes.
5. Ladle in 3/4 cup hot broth and cook, stirring constantly, until the liquid is absorbed, 6 to 7 minutes. Repeat with the remaining broth, adding 3/4 cup at a time, until the rice is tender but somewhat chewy, about 50 minutes.
6. Stir in 3/4 teaspoon salt, pepper to taste and 1/2 cup parmesan. Divide among bowls. Top with the remaining 1/4 cup parmesan and the basil.