Title: Risotto parmigiano
 Categories: Appetizers, Italian, Rice
      Yield: 1 Servings
 
      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.