Risotto

Heat the broth in a saucepan & keep it at a simmer. Heat 1 Tb. of butter in another saucepan. Add onion & garlic & cook, stirring, until wilted. Add rice, salt & pepper & stir to coat grains. Add wine to rice & cook, stirring occasionally, until all wine is evaporated. Add 1/4 c. of broth to rice mixture & cook, stirring occasionally, until all broth has been absorbed. Add Add another 1/4 c. of broth & cook, stirring occasionally, until all is absorbed. Continue cooking the rice in this fashion until all broth has been used. Remember that rice must cook gently. When all broth has been absorbed, fold in remaining butter & cheese. When rice is done, the grains should be tender except at the very core, which should retain a very small bite. Serves 4.