Ingredients:
1 to taste salt and pepper
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Directions:
In a small saucepan over high heat, bring the chicken stock to a simmer. Reduce the heat and keep the liquid hot.
In a heavy large saucepan over low heat, melt the butter. Add the onion and sauté, stirring frequently, until it is translucent, about 8 minutes.
Add the rice and stir until a white spot appears in the center of the grains, about 1 minute. Add the wine and stir until it is absorbed, about 2 minutes.
Add the stock 3/4 cup at a time, stirring constantly, until the rice starts to soften, about 10 minutes. Use three-fourths of the stock.
Add the remaining stock ½ cup at a time, stirring constantly, until the rice is tender and creamy, about 10 minutes longer.
Add the Parmesan cheese and salt and pepper to taste, stir to mix well. Remove from heat.
To serve, spoon into shallow bowls or onto plates. |