- In a large saucepan over medium heat, soften the onion in half the butter. Add the rice and cook for 1 minute, stirring to coat well. Add the white wine and reduce until almost dry.
- Add the broth, about 250 ml (1 cup) at a time, stirring frequently until the liquid is completely absorbed before adding more broth. Season with salt and pepper. Cook for 18 to 22 minutes or until the rice is al dente. Add broth, as needed.
- Take off the heat and add the cheese, the remaining butter and the toppings of your choice (sautéed artichokes, peas, asparagus, shrimp, etc.). Stir until the texture is very creamy. Adjust the seasoning.
- Divide the risotto into bowls. Sprinkle with a little Parmesan cheese, if desired.
Topping Suggestions: Asparagus : To give more flavour to the risotto and keep the texture of asparagus, blanch the asparagus in the broth that will be used for the risotto. You can also broil them, cut into pieces, on a baking sheet. Just add the asparagus pieces at the end of cooking the risotto. Green peas: Defrost the peas under hot running water and drain. Add to the risotto at the last minute. Very good with spicy sausage. Butternut squash : Roast diced squash in a little butter in a skillet. Add towards the end of cooking the risotto. Sautéed Artichokes: See recipe .