In a large, heavy-bottomed pot or skillet, heat the butter. Add the onions and garlic. Saute over medium heat until pale yellow. With a wooden spoon, stir in the rice and cook until the rice is coated with butter, stir in 1/2 cup of wine. Cook, stirring constantly until wine has evaporated. Add 1/2 cup of stock, stirring to prevent sticking. Keep adding stock, 1 cup at a time, continuing to simmer and stir until absorbed. Cook until the rice is creamy and slightly chewy, about 20 minutes. Stir in basil and Parmesan cheese. Taste and add salt and freshly ground pepper, to taste. Serve immediately in heated bowls.;
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