Ingredients for 4 people:	Dinner:	Notes:
Alborio Rice, Rinsed and Drained	1-1/2 cups
Warm Chicken Stock, Beef Broth, or Fish Stock	3 cups
Dry White Cooking Wine	1-1/2 cups
Onion Chopped	1 medium
Extra Virgin Olive Oil	1 tablespoon
Salt	1/2 teaspoon
Pepper	1/2 teaspoon
Butter	1-1/2 tablespoons
Shredded Parmesan Cheese	1/2 cup

1. Over medium low heat, sauté onions in olive oil for 5 minutes until translucent. Add the rice. Meanwhile warm the chicken, beef or fish stock in a saucepan.	2. Turn heat up to high and stir constantly for one minute.   The rice will become opaque.	3. Add one cup of wine. Reduce heat to medium low - low enough so the rice does not scorch  but high enough so that the liquid is adsorbed reasonably quickly. Stir gently, scraping the sides of the pan and folding the rice over and over to absorb the liquid.
4. Set the timer for 20 minutes. Add the rest of the stock a ladle at a time, gently folding the rice away from the side and bottom of the pan.   Let the rice absorb the liquid and then add another ladle.   You will add the liquid frequently in the beginning and less and less towards the end.	5. Continue to add the stock and the rest of the wine a ladle at a time, gently stirring and folding until the liquid is absorbed. The rice should look creamy on the sides of the pan.  If it doesn’ t, turn up the heat a little more. The color will gradually darken.   This photo shows the rice after 5 minutes.   If you run out of liquid add a little water or white wine.	6. The rice will become darker and creamier. This photo was taken after 10 minutes. After 20 minutes, taste test two or three grains of rice.  It should be soft and not crunchy.  If crunchy, the heat was too low and you need to add more broth. Fold in the leftovers. Spoon butter and parmesan cheese on top of the rice.   Cover and let rest for 5 minutes. Gently fold in the parmesan cheese and butter and serve.

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