| 14 1/2 Ounces Chicken Broth | 1/3 Cup Dry White Wine, Room Temperature |
| 3 cups Water | 1/2 Cup Whipping Cream |
| 1/2 Cup Butter, Divided | 1/2 Cup Parmesan Cheese, Grated |
| 1/2 Cup Onion, Chopped | 1/2 Teaspoon Pepper |
| 1 Cup Valencia Rice | 1/2 Teaspoon Salt |
* If necessary, substitute Arborio for Valencia Rice
Bring chicken broth and water to a boil in a saucepan. Reduce heat to low and simmer.
Melt 2 tablespoons butter in a large saucepan over medium heat; add onion and saute until tender. Add rice, and saute 2 to 3 minutes.
Add wine and cook, stirring constantly, until liquid is absorbed. Increase heat to medium-high. Add 1 cup hot broth mixture and cook, stirring often, until liquid is absorbed. Repeat until all broth is used.
Add remaining butter, whipping cream, Parmesan cheese, salt and pepper. Cook, stirring constantly, 2 minutes.
2016 Recipe - April Ferre - From Mahatma Rice Company
"Once when I was sick, my karate friend, Angela, brought me some food. She's a fantastic cook. There was pork tenderloin, broccoli, and this amazing risotto. I believe this is the recipe she said she used." - April Ferre
