Parmesan Risotto

5 cups chicken stock
1-1/2 tbs olive oil
1 cup diced white onion
1-1/2 cups Arborio rice
1/4 tsp salt
1/2 tsp pepper
1 tbs butter
8 oz grated Parmesan
Fresh Parsley

1 – In a large saucepan, bring the stock to a simmer and keep warm over low heat but do not boil.

2 – Heat a large pot over medium heat, add the olive oil and coat the bottom.

3 – Add diced white onion and cook for about five minutes, stirring occasionally.

4 – Add the Arborio rice and salt and allow to cook for one minute while stirring frequently.

5 – Add 1/2 cup of warm stock and allow rice to cook for two minutes or until the liquid is almost all absorbed, while stirring constantly.

6 – Stir in 1-1/2 cups of stock and allow rice to cook for another four minutes or until the liquid is almost all absorbed, while stirring constantly.

7 – Add remaining stock, 3/4 cup at a time stirring constantly until the stock is absorbed before adding more stock. Reserve 1/3 cup of stock for the final step.

8 – Remove pot from heat and add remaining stock, butter, pepper, and parmesan cheese.

Serve and garnish with a parsley