Risotto al Vino

Instructions

1. 1

   In a medium saucepan, warm the chicken or vegetable stock over low heat.

2. 2

   Finely chop the onion. In a large pan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent.

3. 3

   Add the Arborio rice to the pan and stir for about 2 minutes until the rice is well-coated and opaque.

4. 4

   Pour in the dry white wine and stir continuously until the wine is fully absorbed by the rice.

5. 5

   Begin adding the warm stock one ladle at a time, stirring continuously, allowing the rice to absorb the liquid before adding more.

6. 6

   Once the rice is al dente and the risotto is creamy (this should take about 18-20 minutes), stir in the cooking cream, cream cheese, and the remaining tablespoon of butter.

7. 7

   Remove the pan from heat and stir in the grated Grana Padano cheese. Season with salt and black pepper to taste.

8. 8

   Serve the Risotto al Vino hot, garnished with a sprinkle of Grana Padano cheese and a drizzle of olive oil if desired.