Vidalia Onion Risotto
chopped Vidalia onions
or 2 cups other sweet onion
large garlic cloves
uncooked Arborio rice
or 1 1/2 cups other short grain rice
or approx. 4 cups
grated fresh parmesan cheese
cup chopped fresh flat-leaf parsley
Heat oil in saucepan over medium heat.
Add onion and garlic, sauté 1 minute.
Stir in rice.
Add 1/2 cup broth, cook until liquid is nearly absorbed, stirring constantly.
Add remaining broth 1/2 cup at a time, stirring constantly until each portion of broth is nearly absorbed before adding the next (approximately 20 minutes).
Remove from heat, stir in parsley, chive and Parmesan.