Risotto with Parmigiano Reggiano

  • 5 cups approx. chicken broth
  • 4 tablespoons butter
  • 1½ cups onion, finely chopped
  • 1½ cups arborio rice
  • 1 cup grated Parmigiano Reggiano cheese
  • 2 tablespoons fresh Italian parsley, chopped
  • Shaved Parmesan cheese

Bring chicken broth to boil in medium saucepan then reduce the heat and cover.

Melt 2 tablespoons butter in heavy medium saucepan over medium-low heat. Add onion and sauté until very tender but not brown, about 15 minutes.

Increase heat to medium then add rice and stir 1 minute. Add 1½ cups warm broth. Boil gently until broth is absorbed, stirring frequently. Add another 1 cup broth; stir until broth is absorbed.

Add remaining 2½ cups broth, ½ cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes.

Stir in 2 tablespoons butter and 1 cup grated cheese. Season with salt and pepper. Place in bowl. Sprinkle with parsley and shaved Parmesan.

Makes approx. 4-6 servings

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