Risotto James Beard

By Arnette

Ingredients

• 6 tbsp. butter
• 1 small onion, finely chopped
• 1 1/2 cups Arborio rice
• 3 to 4 cups simmering chicken stock
• 1/2 cup freshly grated Parmesan cheese

Preparation

Step 1

Melt 2 tbsp. butter in a heavy skillet, add the onion, and sauté, stirring, until soft and golden. Add 2 more tbsp. butter and, when melted, mix in the rice, stirring until the grains are well coated. Add 1 cup hot stock, stir in well, and let it cook down over medium heat. Continue to add stock, cup by cup, letting it cook away after each addition and stirringn now and then to prevent the rice from stickingn to the pan. Add only as much stock as the rice can absorb. It should be creamy and tender, but still firm to the bite. Cooking time should be between 25 to 30 minutes. Stir well during the final cooking. Stir the remaining butter and cheese into the cooked rice.