Risotto, Basil Serves 4

In food processor, mince herbs w cheese. In saucepan, bring broth to simmer and keep there. In 4- to 5- qt heavy kettle cook onions in .25 c oil, covered, over moderately low heat, stirring occasionally, until soft but not browned, about 10 minutes. Add rice and cook, uncovered over low heat, stirring, 10 minutes. Increase heat to moderate and add wine. Cook mixture, stirring constantly until wine is absorbed. Stir in 1 c simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed. Continue adding broth, about .5 c at a time, and cooking mixture at a strong simmer, stirring constantly and letting each addition be absorbed before adding the next, until rice is tender and creamy looking but still al dente, about 18 min total (there may be broth left over). Remove kettle from heat and stir in herb mix, remaining 1T oil, and s&p, Serve immediately

Basil 2.5c packed fresh
Sage 0.25c packed fresh
Cheese, Parmesan 0.5c grated
Stock 5.5c chicken
Onion 2 medium, finely chopped
Olive Oil 0.25c + 1T
Rice 1.5c Arborio
Wine, White 0.5c