To clarify the directions of this risotto: you need to have the broth simmering when you start to add it. I’d put it on before you put the butter and onion into the pan. Also…the wine goes in with the rice, not the broth…just because the directions above are a little confusing. Wait to add your next portion of broth until the previous amount is nearly entirely absorbed. Stir constantly, preferably with a wooden spoon so you don’t break the arborio rice. I’d also probably blanch and shock the green beans.

I don’t need to nitpick but well made risotto is like eating nectar but poorly made risotto is like eating an overcooked lump of rice.