• Step 1

  Heat stock in saucepan on MED-LOW to simmer; reduce to LOW. Allow to simmer as you proceed with recipe.

• Step 2

  Heat olive oil in braising pan on MED. Add onion; cook 5 min.

• Step 3

  Add rice to braising pan; stir to coat all grains well with oil. Cook 2 min.

• Step 4

  Add 1 cup warm stock to rice. Cook, stirring constantly, until almost all liquid is absorbed, about 5 min.

• Step 5

  Add remaining stock, one ladleful at a time, stirring constantly, about 25 min. Add next ladleful only after almost all liquid is absorbed.

• Step 6

  Add butter; turn off heat. Stir; season with salt and pepper. Sprinkle with cheese.

• Rice will be slightly al dente even after final cooking. • Fold in sautéed mushrooms or any roasted vegetable for added flavor. • Drizzle with Wegmans Black Truffle Extra Virgin Olive Oil.

Note: When servings & ingredients are modified, nutrition & directions may vary.