Creamy Parmesan Risotto

Ingredients

• 5 cups chicken stock

• 1 1/2 tbsp extra-virgin olive oil

• 1 cup onion , diced

• 1 1/2 cups Arborio rice , uncooked

• 1/4 tsp salt

• 1 tbsp unsalted butter

• 1/2 tsp pepper

• 4 oz Parmesan , grated

• 1 tbsp fresh parsley , chopped

Instructions

1. Bring stock to a simmer in a large saucepan. Keep warm over low heat, but do not boil.

2. Heat a Dutch oven over medium heat. Add oil to the pot; swirl to coat. (Everything from here on will be added to this pot.)

3. Add onion; cook 5 minutes, stirring occasionally.

4. Add the Arborio rice and salt, cook 1 minute, stirring frequently.

5. Add 1/2 cup stock; cook 2 minutes or until liquid is absorbed, stirring frequently.

6. Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.

7. Add remaining stock, 3/4 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next (about 20-25 minutes); reserve 1/3 cup stock at last addition.

8. Remove pot from heat.

9. Stir in reserved remaining stock, butter, pepper, and cheese.

10. Top the risotto with parsley.