Parmesan Risotto

Yesterday was only the second time I have made risotto.It was so creamy and tasty that I wondered why. Then I remembered. It takes time and constant attention to turn out right.

Ingredients:

4 Tablespoons butter divided
1 small onion diced
2 cups Calrose rice
51/2 cups chicken stock
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Preparation:

Melt 2 tablespoons butter in a medium saucepan
At the same time, in another saucepan heat chicken stock and bring to a boil
Saute' onions in the melted butter until golden but not browned
Stir in rice and saute' for 2 minutes
Add 2 cups of the hot chicken stock to the rice and onions
Stir frequently (about every 3 to 5 minutes) until stock is absorbed
Add 3/4 of a cup of stock to rice mixture when the 2 cups are absorbed
Continue to stir rice until the 3/4 cup stock is absorbed
Continue to add 3/4 cup stock, and stir until all 51/2 cups of stock is absorbed.
The rice should be al dente at this time.
Add Parmesan cheese and 2 remaining tablespoons of butter stir and cook
until cheese and butter are melted. Add salt and pepper to taste.

Makes 4 servings.