Creamy Valencia Risotto

Ingredients:

1	can	(14.5 oz.) chicken broth
3	cups	water
1/2	cup	butter or margarine, divided
1/2	cup	onion, chopped
1	cup	Mahatma® Valencia Rice *
1/3	cup	dry white wine (at room temperature)
1/2	cup	whipping cream
1/2	cup	Parmesan cheese, freshly grated
1/2	tsp	pepper
1/2	tsp	salt

Directions:

* Mahatma® Valencia Rice is distributed in Florida. If necessary, substitute Water Maid® or River® Medium-Grain Rice, or Gourmet House® Italian Arborio Rice.

Prep: 10 min., Cook: 50 min. Serve this delicious, creamy side dish with any beef, chicken, pork or fish entrée.

BRING chicken broth and 3 cups water to a boil in a saucepan. Reduce heat to low, and simmer.

MELT 2 tablespoons butter in a large saucepan over medium heat; add onion, and sauté until tender. Add rice, and sauté 2 to 3 minutes.

ADD wine, and cook, stirring constantly, until liquid is absorbed. Increase heat to medium-high. Add 1 cup hot broth mixture, and cook, stirring often, until liquid is absorbed. Repeat procedure, adding remaining broth mixture 1 cup at a time. (Cooking time is about 25 to 30 minutes.)

ADD remaining 2 tablespoons butter, whipping cream, and next 3 ingredients. Cook, stirring constantly, 2 minutes. Serve immediately.