Ingredients:

• 2 cups chicken broth
• 1/2 cup onions
• 1 Tbsp Beyond the Olive Arbequina Extra Virgin Olive Oil
• 1/2 cup rice
• 2 Tbsp white wine
• 2 Tbsp capers
• 2 Tbsp grated parmesan or Parmigiano Reggiano
• 2 Tbsp heavy cream
• Salt & pepper

Directions:

Heat chicken broth in a saucepan over medium heat. Reduce heat to low. Sauté onions in oil for 3 minutes over medium heat in separate saucepan. Add rice to the onions and cook 2 minutes. Add wine and stir until absorbed. Begin adding broth in 1/4 cupfuls, stirring constantly and allowing broth to be absorbed before adding more. After using all the broth, stir in capers, remove from heat and stir in parmesan and cream. Season with salt and pepper

Photo source: CulinaryArt.about.com