Simple  Risotto
Cooking time is about 45 mins. Also good with pan roasted Chicken, Scallops or Shrimp, peas, small pieces of dried smoked ham or spicy sausage.       

5 cups chicken broth
1 1/2 cup water
4 Tablespoons butter
1 large onion, chopped fine (about 1 1/2 cup)
1 medium garlic clove, minced (about 1 teaspoon)
2 cup Arborio rice
1 cup dry white wine
Pinch Cayenne Pepper
4 ounces grated Parmesan cheese
1 teaspoon lemon juice
1 tablespoons chopped parsley
2 tablespoons chopped chives
1/2 cup heavy cream
Salt and Black pepper to taste

1.  Bring broth and water to boil in a saucepan. Reduce heat to maintain gentle simmer.

2. Melt 1 T. butter in a Dutch oven over medium heat, add onion, cayenne and pinch salt; cook, stirring frequently until onion is softened but not browned. Add garlic and stir until fragrant, about 30 seconds.

3. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes.

4. Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes.

5. Stir in 5 cups of the hot broth/water mixture; reduce heat to low, cover and simmer until almost all the liquid has been absorbed and the rice is al dente, 16-19 minutes. Stir this twice during cooking.

6. Add the remaining 3/4 cup broth mixture and stir gently and constantly until risotto becomes creamy, about 3-4 minutes.

7. Remove pot from heat and stir in Parmesan, cover and let stand for 5 minutes.

8. Stir in remaining 2 tablespoons. butter, lemon juice, parsley and chives; season with salt and pepper. Stir in cream. Serve immediately.