Use a small pot to heat your chicken (or other) stock and keep it at a warm temperature. You will later add this warmed broth to the risotto; this warming prevents the temperature of the risotto from dropping and creates better consistency in your finished product.

Start with a heavy bottom pot, or Le Creuset Dutch Oven. Preheat on low, then add 2 T or a few circles around of good quality extra virgin olive oil. Add diced onion and cook until translucent or about 8 minutes. Stir in garlic for another minute or so.

Next, add your rice and turn the burner to medium or medium-high depending on your stovetop; stir rice periodically with wooden spoon for 3 to 4 minutes or until it becomes crusty at the bottom.

Add your wine slowly and let bubble and absorb, about 4 minutes. You want the wine to just cover to come close to covering your rice.

Once wine has absorbed, begin adding your broth, about ½ C or slightly more at a time and turn burner down to medium-low. (I dip a measuring cup into the warmed broth to add to the larger cooking vessel.) **Wait until the broth is about 80% absorbed before adding more - the key here is to avoid letting it fully absorb. Keep the moisture in the rice. While waiting between additions, season with salt and keep tasting.

You’ll have to taste consistently at this point to gauge the doneness of your rice - you want a mixture that is neither too stiff or too runny. This whole process should take about 15-20 minutes, but taste is more important than timing in this case.

If adding cooking beans, peas or other cooked vegetables, add into the last or second to last broth additions. I added thawed (from frozen) peas and some rinsed and drained garbanzo beans. This is also a good time to warm your risotto bowls - another fun trick. Just pop your bowls in a microwave for a minute to keep them warm while you finish off your dish.

Remove finished risotto from heat and stir in 1-2 T butter and ½ C (or more) freshly grated Parmesan cheese. Serve immediately.