Recipe - Risotto Parmigiano

5 cup To 6 Cups Chicken Stock
1 tablespoon Olive Oil
1 small Onion minced
1 One half cup Arborio Rice
3 tablespoon Unsalted Butter at room
Temperature
Salt And Pepper
2/3 cup Grated Parmesan Cheese

Bring the stock to a simmer in a saucepan.

Heat the olive oil in a 3quart saucepan and cook the onion over medium
heat, stirring until the onion is golden but not brown about 35 minutes.

Add the rice and stir to coat the rice. Turn the heat to mediumhigh, add
about One half cup of the stock and keep the mixture boiling, stirring
constantly. As soon as the stock has been absorbed, add another One half cup of
stock and stir. The risotto must keep boiling, but it must not stick to
the pot. The whole cooking process may take 2530 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.

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini