Risotto

I haven't made this yet but plan to make it sometime soon. 
Risotto

3 1/2 cups low-sodium chicken broth (or vegetable broth)
3 cups water
4 tablespoons unsalted chicken stock
1 onion, minced
Salt
2 cups Arborio rice
1 cup dry white wine
2 ounces Parmesan cheese, grated (1 cup)
Pepper

Bring broth and water to a simmer in a medium saucepan over medium-high heat. Cover and keep the broth warm over the lowest possible heat. 

Melt the butter in a large saucepan over medium heat. Add the onion and 1/2 teaspoon salt and cook until lightly browned, about 9 minutes. 

Stir in the rice and cook until the edges begin to turn translucent, about 3 minutes. Add the wine and cook, stirring frequently, until it is completely absorbed, about 2 minutes. Add 3 cups of the warm broth mixture and bring to a simmer. Cook, stirring occasionally, until the liquid is absorbed, about 11 minutes. 

Continue to cook, stirring in about 1/2 cup of broth every few minutes, until rice is cooked through but is still firm in the center, about 11 minutes. 

Stir in the Parmesan. Season with salt and pepper.