Risotto Con Parmigiano-Reggiano

• 5 cups about canned low sodium chicken broth
• 4 tablespoons butter
• 1 1/2 cups finely chopped onions
• 1 1/2 cups arborio rice
• 1 cup freshly grated parmesan cheese
• shaved parmesan cheese

1. Melt 2 tablespoons butter in heavy medium saucepan over medium-low heat. Add onion; saute until very tender but not brown, about 15 minutes.
2. Increase heat to medium. Add rice and stir 1 minute.
3. Add 1 1/2 cups warm broth. Boil gently until broth is absorbed, stirring frequently. Add another 1 cup broth; stir until broth is absorbed.
4. Add remaining 2 1/2 cups broth, 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes.
5. Stir in 2 tablespoons butter and 1 cup grated cheese. Season with freshly ground pepper. Transfer to bowl. Sprinkle with shaved Parmesan.

chicken broth, butter, onions, arborio rice, freshly grated parmesan cheese, parmesan cheese

Taken from www.food.com/recipe/risotto-con-parmigiano-reggiano-446666 (may not work)