1 cup cooking wine dry white such as pinot blanc or sauvignon blanc
1 clove garlic minced
0.5 teaspoon kosher salt
3 cups chicken broth low-sodium
1 medium onion finely chopped
0.5 cup parmesan freshly grated plus more for serving
4 tablespoons butter unsalted
Equipment
sauce pan
ladle
wooden spoon
Directions
In a medium saucepan, bring the broth to a simmer and keep warm over low heat. In a separate medium saucepan, melt 2 tablespoons of the butter over medium heat.
Add the onion and garlic and cook, stirring with a wooden spoon, until the onion is transparent, about 5 minutes.
Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, about 2 minutes.
Add the wine and simmer gently until all the liquid is absorbed, 3 to 5 minutes. Ladle 1/2 cup of the warm broth into the rice mixture and simmer, stirring occasionally, until the broth is absorbed. Repeat, adding 1/2 cup of broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.
Add the remaining butter and the salt, pepper, and 1/2 cup of Parmesan. Stir to incorporate. Adjust seasoning with more salt to taste.
Serve immediately, topping with additional Parmesan.
