Risotto
3 tbs. butter
1 small onion, chopped
1 1/2 cups rice (preferably arborio)
3 cups concentrated beef, chicken, or fish stock
1/2 cup grated parmesan cheese
salt and black pepper to taste
In a heavy casserole, melt the butter. Add the onion and cook gently until softened.
Pour in the rice and stir until rice is transparent.
Add 1/2 cup of the stock and stir over moderately high heat until liquid is absorbed. Add 1/2 cup more stock and stir again until absorbed. Continue this process until all liquid is used. (The process should take about 20 minutes).
Add the cheese and stir to blend. Add salt and pepper to taste. Place in a warmed bowl.
Serve at once with additional Parmesan cheese if desired.
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