Add in the wine and continue stirring until the wine is all absorbed. Next, add a couple ladles of broth to the rice and continue stirring until absorbed. You will continue doing this process until the rice is completely cooked through and the risotto is creamy. Taste and adjust seasoning if necessary with salt and pepper.
You don’t want to overcook this otherwise you’ll end up with a very sticky clumpy risotto. In the end you want to see each grain on its own. You can certainly add a little more broth if you want a looser consistency then I have pictured at the top. Finish it off with a sprinkle of chopped parsley
and grated cheese if you’d like. I have mine served over sautéed broccoli rabe.
*this is my original recipe*