Risotto Parmigiano

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 1
 

Ingredients:

5 cups chicken stock -- (5 to 6)
1 tablespoon olive oil
1 small onion -- minced
1 1/2 cups arborio rice
3 tablespoons unsalted butter -- at room temperature
1 teaspoon salt and pepper
2/3 cup grated parmesan cheese
 

Preparation:

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.