9 Cups chicken stock (I use Campbells broth)
2 cups of white wine ----DIVIDED
6 Tbsp soft butter----DIVIDED----plus more to butter pan
1 finely chopped onion
2 finely chopped garlic cloves
3 cups Arborio, don’t substitute other rice, unrinsed
1/2 cup finely chopped fresh herbs –chives,parsley,plus whatever else you like –oregano and rosemary, thyme, sage – I used a mix of all of those but not basil which you can use too if you wish
1 ˝ cups grated parmesan –reggiano or similar, hopefully not Kraft--DIVIDED
cracker or bread crumbs

Tips:
- the original recipe calls for this to be made and refrigerated overnight or all day –I did make it once and just chucked it into the freezer for an hour before heating up – not quite the same but fine.
-The best is made quickly, not overdone, so once you have all the ingredients assembled, the pan prepared, the herbs ready and chopped, the broth heated up etc. you should take about 30 mins to do the risotto

Pan: generously butter a 10” springform pan and coat with cracker or bread crumbs, shake out excess and set pan aside

Risotto:
In a large pot heat the chicken broth and 1 cup of the white wine – you will want this on the slight simmer the whole time you make the risotto.
In a large very heavy bottom pot and over medium heat melt 3 tbsp of the butter and sauté the onion and garlic until soft.
Add the 3 cups raw unrinsed Arborio and stir til it is coated and just begins to show golden
Add the reserved 1 cup white wine – it should absorb or steam away quite quickly
Now begin adding the hot broth by the ladleful – stirring the risotto constantly – the trick is for you guys who have not made risotto before is to add the hot broth 1 ladle at a time and allowing each ladle to absorb before adding another one -not too fast or too slow – the risotto should be kind of bubbling pretty much all the time. So ok when you have all the hot broth incorporated (which whew seems like forever but should only be 25-30min) The rice should be slightly al dente and the whole thing should be creamy
Add the other 3tbsp butter, ˝ cup parmesan and the herbs, mix thoroughly.
Dump into prepared pan and refrigerate overnight or whatever (plastic wrap the top)

To serve:
Heat in a 400 oven 20 –40 min or until knife comes out hot
Remove springform side and slide onto serving plate, sprinkle top with remaining parmesan and garnish edges with additional herbs. Serves 10 -15