Creamy Risotto

1. In a medium saucepan, heat oil over medium heat. Saute onion until tender, about 5 minutes. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute. Season with salt. Gently heat broth; keep warm.

2. Add about 1 cup of warm broth. Cook, stirring frequently, until absorbed. Continue adding broth, 1 cup at a time, stirring until most of the liquid has been absorbed, about 25 minutes total. The rice should be tender (but not mushy) and suspended in liquid with the consistency of heavy cream.

3. Remove pan from heat. Stir in Parmesan and butter; season with salt and pepper. Serve immediately (risotto will continue to thicken as it sits). Garnish with thyme leaves, if desired.

Cook's Notes

Arborio rice is the best rice for risottos. It's firmer than other types, with a very starchy outer layer that absorbs sauces and plumps up; some of the starch is also released into the cooking liquid. This rice should not be rinsed (or boiled and drained), or its creamy starch will be lost.

Variations

SUGGESTED ADD-INS: Chopped sun-dried tomatoes and peeled cooked shrimp; sauteed sliced fennel; thawed frozen peas (add during last few minutes of cooking; cubed butternut squash (add 20 minutes before end of cooking time); fresh herbs, such as thyme, sage, or parsley