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

Directions

• Bring stock to a simmer in a very massive pan. Keep heat over low heat, however don't boil.

• Heat a Dutch kitchen appliance over medium heat. Add oil to the pot; swirl to coat. (Everything from here on are else to the current pot.)

• Add onion; cook five minutes, stirring sometimes.

• Add the Arborio rice and salt, cook one minute, stirring ofttimes.

• Add 1/2 cup stock; cook a pair of minutes or till liquid is absorbed, stirring ofttimes.

• Stir in one 1/2 cups stock; cook four minutes or till liquid is almost absorbed, stirring perpetually.

• Add remaining stock, 3/4 cup at a time, stirring nearly perpetually till every portion is absorbed before adding subsequent (about 20-25 minutes); reserve 1/3 cup stock ultimately addition.

• take away pot from heat.

• Stir in reserved remaining stock, butter, pepper, and cheese.

• high the dish with parsley.