Cooking Fresh Daily: Risotto night

Tonight I decided to stay home and watch the ball game before going out. While the game was on I became quite hungry, so decided to make a basic Risotto....OMG this turned out so fantastically that I think I could have won a contest with it. Of course, the game was very exciting, and the cooking was about 30 minutes since Risotto is a bit time consuming, so I drank one extra glass of wine...ergo....no going out since I try not to drive if I have more than one glass... SO RESPONSIBLE ..HAHAHAH The game went well since the Giants won and so did the Risotto....here is the recipe:

Before you start empty a carton of organic chicken stock (broth) in a sauce pan and heat. Chop some onion, I also add a few whole cloves of garlic, just for a bit of flavor. Put your pan on med heat with about 1 tbs of EVOO until the olive oil is hot .Add the chopped onion and sauté until tender along with the cloves of garlic(pull the garlic out when saute is complete). Add a cup of Risotto rice( I use Arborio rice) into the onion and olive oil and cook it until the rice is hot all the way through and well coated with the oil. At this point add 1/2 cup of white wine. (Not cooking wine, but a wine that you could drink, stirring the rice until the rice soaks up all of the wine. Now take about 1/2 cup of the chicken stock and put it into the rice mix stirring constantly. Be sure to have the rice at a brisk simmer. Keep stirring until the rice soaks up most of the broth and then add another 1/2 cup...keep doing this until the rice is cooked. It will be slightly al dente (not soft) when done. It never gets completely soft like white rice. When almost done add some chopped asparagus, or peas or perhaps some mushrooms...about 3/4 cup and continue stirring until it is done. Near the end , add about 1/4 cup of grated parmesan that you have grated and a dash of sea salt and pepper, let set for about 3 minutes and serve in a bowl with a wedge of good toast. If you run a sliced piece of garlic over the toast it will give it a great flavor. Serve it up with a bit of chopped fresh parsley and enjoy with a great red wine, or white if you insist!!! This rice should have a moisture content it will be quite moist with almost a creamy broth. It is not dry like regular rice.. YUMMY I hope you enjoy it as much as I do. Look up other risotto recipes, there are many ways to make this rice including adding meat to the recipe....I'm sure this will become a favorite. Also, if you have leftovers you can fry the rice in some olive oil the next day to make rice patties.