Black Rice Risotto

Ingredients

Directions

Bring the broth to a simmer in a saucepan over medium-high heat; cover and keep warm.
Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft.
Add the rice and cook, stirring, 1 minute. Reduce the heat to medium low.
Stir in the wine until the liquid is absorbed, about 3 minutes.
Ladle in ³⁄₄ cup hot broth and cook, stirring constantly, until the liquid is absorbed, 6 to 7 minutes.
Repeat with the remaining broth, adding ³⁄₄ cup at a time, until the rice is tender but somewhat chewy, about 50 minutes.
Stir in ³⁄₄ teaspoon salt, pepper to taste and ¹⁄₂ cup parmesan.
Divide among bowls.
Top with the remaining ¹⁄₄ cup parmesan and the basil.