CLASSIC CHEESE RISOTTO
1 quart rich chicken stock
3 tablespoons unsalted butter
1/4 cup diced onion
1 teaspoon fresh garlic, minced
1 cup arborio rice
1/4 cup Italian parsley, minced
1/2 cup freshly grated Parmesan cheese
kosher salt and freshly ground black pepper to taste
Heat the stock just to the boil.
Saute the onion in the butter until it begins to wilt. Add the garlic, and continue stirring another minute. Fold in the rice coating all the grains with fat.
Add 1 cup hot stock and half the parsley to the pot. Simmer the rice over very low heat stirring until all the rice has absorbed the liquid. Add another cup of stock and stir until it has been mostly absorbed. Continue adding stock and stirring until the rice is cooked "al dente" and has a creamy consistently. The whole process will take 10-15 minutes.
Off the heat stir in the remaining parsley and cheese. Taste and add salt and pepper to taste.
Yield: 4 servings as a first course; 6-8 as a side dish