Risotto
- 3 tbs. butter
- 1 small onion, chopped
- 1 ½ cups rice (preferably arborio)
- 3 cups concentrated beef, chicken, or fish stock
- ½ cup grated parmesan cheese
- salt and black pepper to taste
- In a heavy casserole, melt the butter.
- Add the onion and cook gently until softened.
- Pour in the rice and stir until rice is transparent.
- Add ½ cup of the stock and stir over moderately high heat until liquid is absorbed.
- Add ½ cup more stock and stir again until absorbed.
- Continue this process until all liquid is used. (The process should take about 20 minutes).
- Add the cheese and stir to blend.
- Add salt and pepper to taste.
- Place in a warmed bowl.
- Serve at once with additional Parmesan cheese if desired.