Parmesan Risotto

Ingredients:
2 cloves garlic (chopped)
1 small onion (chopped)
1 cup arborio rice
2 1/2 cups low-sodium chicken broth
3 tablespoons unsalted butter
1/2 cup dry white wine
1/4 cup Parmesan cheese
2 tablespoons of fresh parsley (chopped)
Salt
Pepper
2 pinches of saffron (optional)

Directions:

In a saucepan, simmer the chicken broth. In another saucepan, sauté garlic and onion in butter. Cook until the onions are tender. Add rice and stir for 1 minute. Add half of the wine and let it evaporate into the rice. Add about 1/2 cup of chicken broth and stir until it is evaporated. Repeat this process multiple times until liquid is evaporated and rice is tender and mixture is creamy. Add the rest of the wine and parsley and continue stirring. When all of the liquid is evaporated, remove from heat and add cheese, salt, pepper, and saffron (all to taste).

I love risotto. Although I did not grow up eating this, I learned how to make this for the first time in college from my roommate. Risotto had been a staple of her diet while growing up in a Sardinian household. I was honored that she had decided to share this with me. I have since adopted it into my diet.