Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Heat chicken broth in a sauce pot.
Heat evoo in a heavy bottom pot over medium high heat.
Add onion and garlic. Cook over medium heat, stirring occasionally, until fully cooked and translucent, but not caramelized.
Add rice. Stir with a rubber spatula, coating each grain with oil, and allowing the rice to toast slightly, about 2 minutes.
Deglaze the pan with wine.
Stir gently until wine evaporates.
Reduce heat to medium low.
Add 1/3 of the simmering broth.
Using a rubber spatula, stir until all grains are evenly coated and covered with the liquid. Cook until all of the Broth is absorbed.
Repeat Steps 9 & 10. Twice.
The Risotto should be just cooked and creamy, with a somewhat fluid viscosity. Add more Water if needed.
Stir in Ground Parmigiano, salt and pepper. Taste and adjust seasoning as needed.
Remove from the heat.
Transfer to parchment lined sheet trays. Cool completely.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
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