Ingredients

serves 6

　　3 tablespoons olive oil

　　1 small onion, finely chopped

　　1 1/2 cups Arborio rice

　　3/4 cup dry white wine

　　Coarse salt and fresh ground pepper

　　4 1/2 cups reduced-sodium canned chicken broth

　　3/4 cup grated Parmesan cheese

　　2 tablespoons butter

　　Fresh thyme leaves, for garnish (optional)

　　

Step 1

In a medium saucepan, heat the oil over medium heat. Sauté the onion until tender, about 5 minutes. Add the rice; cook, stirring until well coated, 1 to 2 minutes. Add the wine; cook, stirring until absorbed, about 1 minute. Season with salt. Gently heat the broth; keep warm.

　　

Step 2

Add about 1 cup of the warm broth. Cook, stirring frequently, until absorbed. Continue adding broth, 1 cup at a time, stirring until most of the liquid has been absorbed, about 25 minutes total. The rice should be tender (but not mushy) and suspended in liquid with the consistency of heavy cream.

　　

Step 3

Remove the pan from the heat. Stir in the Parmesan and butter; season with salt and pepper. Serve immediately (risotto will continue to thicken as it sits). Garnish with thyme leaves, if desired.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.