4 tsp olive oil
2 small onions, sliced
1 cup arborio rice
1/2 cup white wine (I had a Riesling)
3 3/4 cup low sodium chicken broth
1/4 cup freshly grated parmesan cheese
1/4 lb cubed brie
1/2 tsp pepper
Heat oil in a saucepan over medium heat. Add onions and saute, stirring often, until a deep caramel color, about 15 minutes. Add the rice, stirring to coat in oil until toasted, about 2 minutes.
Add wine and stir until almost fully absorbed. Then add chicken broth one cup at a time. Stir often to prevent burning and sticking until broth is almost fully absorbed before adding another cup.
Cook until rice is creamy and stir in cheese and pepper. Heat through.