Tom'S Risotto Parmigiano(Basic Risotto)

• 5 to 6 c. chicken stock (use 2 cans canned soup stock and thin to make 6 c.)
• 1 Tbsp. olive oil
• 1 1/2 c. short grain Italian rice (Vialone or Carhoroli)
• 3 Tbsp. unsalted butter (at room temperature)
• 2/3 c. freshly grated parmesan cheese
• 1 small minced onion
• salt and pepper

1. Bring stock to a simmer in saucepan; keep at a bare simmer. Heat olive oil in 3-quart saucepan; cook the onion over medium heat, stirring until onion is golden, but not brown, about 3 to 5 minutes.
2. Add rice; stir with a wooden spoon to coat rice well with the oil and onion.
3. Turn heat to medium-high.
4. Add about 1/2 cup of stock; keep mixture boiling, stirring constantly.
5. As soon as stock has been absorbed, add another 1/2 cup stock.
6. Continue adding stock about 1/2 cup at a time, stirring constantly and waiting until each portion is absorbed before adding the next, until rice is creamy and tender on the outside with each grain still distinct and firm.
7. Will take at least 20 to 30 minutes (if necessary, add boiling water).

chicken, olive oil, short grain italian rice, unsalted butter, freshly grated parmesan cheese, onion, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=237051 (may not work)