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1 Cup of Arborio Rice
1 Cup of White Wine
1/2 White Onion
Olive Oil
1 Tablespoons Butter

This is generally a Tuscan dish, just so you know, but it is one of my favorites, delicious if dont correctly, the key to to cook it slowly, and not rush it.

In a sauce pot, over medium heat, get the olive oil hot, then add 2 tablespoons of butter.  Add in the chopped onion and sautee for 3-5 minutes (do not burn it!).  Add in the rice, and sautee for another 2-3 minutes.  Next add in a cup of white wine.  Stir and continue to stir until the liquid is mostly dissolved and it gets almost like paste, but again, do not burn.

Add in a cup of cool (not cold, room temperature is fine) water.  Again, stirring until the liquid is dissolved. Add in another cup of water, stir until dissolved, and then your final cup of water and continue to stir until dissolved and you have risotto.  

You can serve with a pat of butter on top, mushrooms, whatever you like but plain is fine too!

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