Description

This delicious, creamy dish can not only be a side dish but a main dish as well. You can make it vegetarian by using vegetable stock instead of chicken stock.

Ingredients

• 5 c. chicken stock
• 1 1/2 T. extra virgin olive oil
• 1 c. onion, diced
• 1 1/2 c. Arborio rice, uncooked
• 1/4 t. salt (or to taste, stock might be salty enough without it)
• 1 T. butter
• 1/2 t. black pepper
• 4 oz. Parmesan cheese, freshly grated
• 1 T. fresh parsley, chopped
• splash of cream, optional

Steps

1. In a large pot, bring chicken stock to a simmer. Keep warm over low heat, but DON'T boil.
2. Heat a Dutch oven/stock pot over medium heat; add oil, swirling to coat. Add onion; cook 5 minutes, stirring occasionally. Add rice and salt; cook 1 minute, stirring frequently. Add 1/2 c. stock; cook 2 minutes or until liquid is absorbed, stirring frequently. Stir in 1 1/2 c. stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, 3/4 c. at a time, stirring constantly until each portion is absorbed before adding the next. This will take about 20-25 minutes. Reserve 1/3 c. stock at last addition. Remove pot from heat.
3. Stir in reserved stock, butter, pepper and Parmesan cheese.