Simple Goat Cheese Risotto

Begin by measuring out the necessary amounts of rice and broth and other ingredients.
Finely dice ½ an onion.
In a small pot, begin to bring broth to a gentle simmer.
In a large nonstick pan or pot, heat olive oil and butter to medium.
Add the diced onion and sweat until translucent.
Next, add the dry arborio rice (do not rinse it) and stir to combine.
Toast the rice with the onions for about 1 minute, then de-glaze the pan by adding the wine and using your wooden spoon to gently scrape the bottom of the pan.
Continue stirring and cooking until the wine is almost entirely evaporated.
Use a ladle or measuring cup to add about ¼ - ⅓ cup of hot broth into the risotto, then continue to stir on medium-low heat until almost entirely absorbed.
Continue this process until you have used all of the broth and/or until the rice is cooked all the way through.
Once the risotto is cooked all the way through, season with salt and pepper.
Add the goat cheese while the pan is still warm and stir to combine.
The cheese may thicken the risotto, so you may want to add a bit more broth to loosen it up.
Serve hot and garnish with more pepper and/or fresh herbs.