Creamy Risotto

On a weekday, when you do not know what to make for dinner, this risotto is simple and only takes 30 minutes to prepare. I got the smoke duck from cold storage. Just heat the duck up when your risotto ready and served. Easy preparation but you just need to stand 20-25 minutes in-front of the stove. Slow cooking but worth the effort.

Recipe from http://www.cdkitchen.com/recipes/recs/478/Creamy_Risotto37324.shtml

Ingredients:

- 1/2 onion, chopped (omit cause my girl don't like onion)

- 2 cloves garlic, chopped

- 1/4 cup butter, divided

- 1 cup uncooked rice (use Arborio rice)

- 1/3 cup dry white wine

- 2 cups chicken broth

- 3 cups water

- 1/4 cup grated Parmesan Cheese

- salt and ground white pepper, to taste

- 1/2 cup heavy cream

Directions:

1. Non-stick pan - cook onion and garlic until soft in 2 tablespoons butter over medium heat. Add rice and stir 2 to 3 minutes.
2. Add wine, stir until absorbed. Increase heat to medium high, stir in 1 cup broth and cook uncovered, stirring frequently until broth is absorbed.
3. Continue stirring and adding remaining 1 cup broth and water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.
4. Stir in cheese, salt, pepper, heavy cream and remaining 2 tablespoons butter. Stir until mixture is creamy about 2 minutes. Serve immediately.

Tips:  added button mushroom (white and brown) and small cherry tomatoes for extra taste.