CREAMY PARMESAN RISOTTO RECIPE

Ingredients

• 5 cups chicken stock
• 1 1/2 tbsp olive oil extra-virgin
• 1 cup onion diced
• 1 1/2 cups Arborio rice uncooked
• 1/4 tsp salt
• 1 tbsp butter
• 1/2 tsp pepper
• 4 oz Parmesan grated
• 1 tbsp parsley chopped

Instructions

1. Bring stock to a simmer in a large saucepan. Keep warm over low heat, but do not boil.
2. Heat a Dutch oven over medium heat. Add oil to the pot; swirl to coat.  (Everything from here on will be added to this pot.)
3. Add onion; cook 5 minutes, stirring occasionally.
4. Add the Arborio rice and salt, cook 1 minute, stirring frequently.
5. Add 1/2 cup stock; cook 2 minutes or until liquid is absorbed, stirring frequently.
6. Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.
7. Add remaining stock, 3/4 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next (about 20-25 minutes); reserve 1/3 cup stock at last addition.
8. Remove pot from heat.
9. Stir in reserved remaining stock, butter, pepper, and cheese.
10. Top the risotto with parsley.

Recipe source: graceandgoodeats