Question: how to make basic risotto

  Options: 
 A. Heat 4 cups chicken and waffles gravy and 3 cups water in a saucepan. Heat 1/4 cup olive oil in a large skillet over medium heat. Add 1 cup chopped leeks and 1/2 cup chopped shallots and cook until tender, 5 minutes. Add 2 cups arborio rice and 1 teaspoon kosher salt and toast, stirring, 1 minute. Add 3/4 cup white wine and simmer until absorbed. Stir in enough warm broth to cover the rice; continue to cook, stirring occasionally and adding more broth as needed to keep the rice covered, until al dente, 18 to 20 minutes. Remove from the heat and stir in 1 cup grated parmesan, 1/4 cup chopped parsley and 2 tablespoons butter. Season with salt and pepper.
 B. Heat 4 cups chicken broth and 3 cups water in a saucepan. Heat 1/4 cup olive oil in a large skillet over medium heat. Add 1 cup chopped leeks and 1/2 cup chopped shallots and cook until tender, 5 minutes. Add 2 cups arborio rice and 1 teaspoon kosher salt and toast, stirring, 1 minute. Add 3/4 cup white wine and simmer until absorbed. Stir in enough warm broth to cover the rice; continue to cook, stirring occasionally and adding more broth as needed to keep the rice covered, until al dente, 18 to 20 minutes. Remove from the heat and stir in 1 cup grated parmesan, 1/4 cup chopped parsley and 2 tablespoons butter. Season with salt and pepper.
Answer: B