Risotto

• 8 cups Flavorful Hot Stock (Chicken or Beef)
• 2 oz. Butter or Olive Oil
• 1/2 cups Small Diced Onion
• 2 cups Arborio Rice
• 4 oz. Dry White Wine
• 2 pinches Kosher Salt
• 1 pinch Ground Black Pepper
• 4 oz. Freshly Grated Parmesan Cheese
• 2 oz. Unsalted Sweet Butter

1. Heat stock to a boil. Shut off flame and hold on stovetop.
2. In a heavy bottomed pan, heat butter over medium low heat and sweat onions until translucent. Do not brown.
3. Add rice at once and stir to coat thoroughly with fat. Cook gently until fragrant 2-3 minutes.
4. Add wine, stirring until most of the liquid has been absorbed.
5. Ladle enough hot stock to cover rice. Cook, stirring constantly until stock is absorbed. Season with salt and pepper. Continue in the same manner until creamy and rice is slightly al dente. 20-25 minutes. Adjust seasoning if necessary.
6. Remove from the heat, stir in cheese and whole butter. Serve immediately.

chicken, butter, onion, rice, white wine, salt, ground black pepper, freshly grated parmesan cheese, unsalted sweet butter

Taken from www.epicurious.com/recipes/member/views/risotto-52889161 (may not work)