In heavy saucepan or frypan, add olive oil and heat pan. When hot add onions and sautee until soft.
Add rice and slivered blanched almonds. Sautee 1-2 minutes or until well coated.
Add wine and stir until absorbed. Continue stirring and add 1 big ladle of chicken broth. After each ladel is absorbed add another until all the broth is gone.
The rissoto should be rich and creamy. Cook until al dente or more. Serve immediately.
