Creamy Garlic Risotto


7 cups reduced sodium chicken broth (give or take)
3 T butter
1 yellow onion, finely chopped
3 cloves garlic, minced
1 1/2 cups Arborio rice
1/2 cup freshly grated parmesan cheese
salt and pepper to taste

In a medium saucepan, bring the chicken broth to a simmer.  Cover the broth and keep hot over low heat.  In a large saucepan, melt 2 T butter over medium heat.  Add the onion and saute until tender, about 4 minutes.  Add the garlic and cook another minute.  Add the rice, stir, and cook 3 minutes.  Ladle in 1/2 cup of simmering chicken broth and stir until almost completely absorbed.  Add another 1/2 cup of broth and keep cooking rice while stirring.  Continue this process until the rice is tender and the mixture is creamy.  Remove from the heat and stir in the parmesan cheese, 1 T butter, and pepper.  Taste for seasoning and adjust.  Be careful with the salt since the parmesan cheese and broth are both salty.  Serve immediately...or it will become very gummy quickly.  Enjoy!