Risotto with Parmesan
- 5 cups warm chicken broth
- 1/2 stick butter
- 1-1/2 cups finely chopped onion
- 1-1/2 cups arborio rice
- 1 cup grated Parmesan cheese
Melt 2 tbsp butter in heavy saucepan. Saute onion till tender but not brown. Add rice and stir one minute. Add 1-1/2 cups warm broth. Boil gently till broth is absorbed, stirring frequently. Add another 1 cup brother, stir till absorbed. Add remaining 2 cups broth in 1/2 cup increments, allowing broth to be absorbed before adding more and stirring frequently till rice is tender and mixture is creamy; about 25 minutes.
Stir in remaining 2 tbsp butter and 1 cup grated cheese. Season with salt and pepper. Sprinkle with shaved parmesan; serve.