Clean-Out-the-Fridge Risotto

Instructions

1. 1

   In a saucepan, soften the onion in the butter without browning it. Add the rice and cook for 1 minute while stirring, to coat well with the butter. Deglaze with the wine and reduce until almost dry.

2. 2

   On medium heat, add the hot broth, about 1 cup (250 ml) at a time, stirring frequently between each addition until the broth is completely absorbed. Season with salt and pepper. Cook for a total of 18 to 22 minutes or until the rice is al dente, adding broth as needed.

3. 3

   Add the cheese, stirring until melted. Add your choice of leftovers. Adjust the seasoning. For a creamier risotto, add a little butter