Risotto with Butter and Parmesan

Add fresh chopped herbs, cooked vegetables or meat or fish toward the end of cooking as desired.

Serves 4

5 C chicken stock

3 Tb butter, divided

1/3 cup fine diced onion

1-1/2 C Arborio rice

½ C dry white wine


1/3 C grated Parmesan cheese

Measure the chicken stock into a saucepan. Melt 2 tablespoons of the butter in a heavy-bottomed 2-1/2 to 3-quart saucepan over medium heat. Add the onion and cook until soft and translucent. Add the rice and cook, stirring now and then, until the rice is translucent, about 4 minutes. Do not let it brown.

Meanwhile, heat the stock to a simmer and turn off.

Add the wine to the sautéed rice and cook, stirring often, until the wine is absorbed. Add 1 cup of the hot stock and cook at a vigorous simmer, stirring occasionally. When the rice starts to get thick, add another ½ cup of stock and some salt. (The amount of salt will depend on the saltiness of the stock.)

Keep adding stock ½ cup at a time, every time the rice thickens. After 12 minutes, start tasting the rice for doneness and seasoning. Cook until the rice is tender, but still has a firm core. Add a little more stock to loosen the rice, and add any other cooked ingredients you would like.

Add the remaining tablespoon of butter and the Parmesan. Stir vigorously to mix well and develop the creaminess of the starch. Turn off the heat and let the rice sit for 2 minutes. Add a little more stock before serving if the rice is too thick.