I don’t often use onions because Michelle can’t have them, but if you can feel free to add them.
Ingredients
2 cups Rice (short grain)
1 small Onion (1/2 large) - diced
2 Tbsp Olive Oil (or duck fat if you have it)
1 cup White Wine (something you would drink, not cooking wine)
2 Quarts Chicken Broth
1 cup Grated Parmesan
1/2 cup Mascarpone
Salt to taste
Optional - Lemon Zest
Steps
In medium sized sauce pan, add the broth and heat to a simmer. Turn to low heat to keep the broth hot.
Heat oil in a dutch oven until hot. Add onions and saute for several minutes until translucent and soft.
Add wine and deglaze the pan.
Add rice and mix together.
Add 1 ladle of broth and cook until it absorbs.
Keep adding an additional ladle while stirring frequently. You want don’t want to add too much, but you want to add more before the rice starts to stick to the bottom of the pan. This process may take about 20-30 minutes.
When you have about 1/2 cup of broth left, taste. You’re looking for fully cooked rice that is slightly al dente.
Turn down the heat to low and add Mascarpone and Parmesan, stirring until smooth.