Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 c To 6 Cups Chicken Stock
1 tb Olive Oil
1 sm Onion -- minced
1 1/2 c Arborio Rice
3 tb Unsalted Butter -- at room
Temperature
Salt And Pepper
2/3 c Grated Parmesan Cheese

Bring the stock to a simmer in a saucepan.

Heat the olive oil in a 3-quart saucepan and cook the onion over
medium heat, stirring until the onion is golden but not brown - about
3-5 minutes.

Add the rice and stir to coat the rice. Turn the heat to
medium-high, add about 1/2 cup of the stock and keep the mixture
boiling, stirring constantly. As soon as the stock has been
absorbed, add another 1/2 cup of stock and stir. The risotto must
keep boiling, but it must not stick to the pot. The whole cooking
process may take 25-30 minutes. Once all the stock has been absorbed,
and the risotto is tender, remove the pan from the heat and quickly
stir in the butter and parmesan.

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