Italian Rice Meets India & Thanksgiving

My Autumnish Risotto Concoction
{My husband thinks Risotto is Rice a Roni's twin and I was utterly offended. It's SO much better, creamier, and worlds more versatile. I'll never go back to RoR..}

2 Tbsp butter
1 medium white or yellow onion, finely chopped
12 oz. Arborio rice
3-5 cups of chicken broth
¼ cup cream (or half n half)
1-2 Tbsp curry
3-4 fresh sage leaves, chopped

In a heavy skillet over medium heat, cook onion in butter until translucent. Add rice and 1 cup of chicken broth. Cook, stirring constantly, until chicken broth is absorbed. Continue this process, adding 1 cup of broth at a time, stirring until rice is tender and liquid is absorbed (it’s about a 20-25 minute process usually). At the very end, add curry powder, salt and pepper (make sure the rice isn’t bland in terms of salt. Because chicken broth typically has a LOT of sodium, the rice should be fine, but just adjust accordingly). Remove from heat and stir in cream and sage leaves. Serve hot.