Asiago and Basil Risotto

This sound fancy but was actually created in a moment of desperation. Since we'd been away for the weekend, our pantry was looking pretty sorry, save some arborio rice. Fate would have it that the last speck of cheese in the house was a perfect amount of asiago and my tiny (but mighty) little basil plant was thriving in a warm windowsill. I'd say that circumstance brought them all together for a delicious meal worth repeating.

Ingredients:

• 1/4 c. onion, finely chopped
• 1 tbs. butter (sorry, MK!)
• 1 cup Arborio rice
• 3/4 c. dry white wine
• 2 1/2 c. chicken broth
• 1/2 c. fresh basil, finely chopped
• 1/2 c. shredded asiago cheese
• salt and pepper

Directions:

1. Melt butter in pan over medium heat. Add onion and saute until soft. 
2. Add rice and continue to saute and stir until it becomes a little bit translucent. 
3. Pour in white wine and cook, stirring frequently, until it has all been absorbed by the rice. 
4. While wine cooks off, heat broth for a minute or two in a large mug in the microwave. Until it gets a little bit steamy.
5. Add 1 c. broth. Like the wine, stir frequently and allow it to be absorbed by the rice. Do the same rest of the broth, in 1/2 c. batches.
6. When the rice is just cooked through and has absorbed all of the liquid, stir in basil and cheese.