- 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