Babs’ Creamy White Wine Risotto

Warm the broth and keep it hot over low heat.

In a large skillet or heavy pot, melt 2 tablespoons butter over medium heat. Add the onion and cook until soft and translucent.

Stir in the Middlins and cook 2–3 minutes, until the grains look slightly chalky around the edges.

Pour in the white wine and stir until mostly absorbed.

Add one ladleful of warm broth at a time, stirring constantly and waiting until each is nearly absorbed before adding the next.

Continue until creamy and al dente, about 18–22 minutes.

For shrimp and asparagus: add asparagus in the last 5 minutes and shrimp in the last 3–4 minutes. For mushroom and sausage: sauté the mushrooms separately and stir in with the browned sausage near the end.

Stir in the remaining butter, heavy cream, and Parmesan.

Season with salt and pepper and serve immediately (loosen with a splash of warm broth if it thickens too much).