Parmesan Risotto
	3 Tbs    unsalted butter   1 medium    onion, minced   1 1/2 cups    Arborio rice, (do not rinse)   1/8 tsp    salt   1/8 tsp    freshly-ground black pepper   1 cup    dry white wine   3 cups    hot chicken or vegetable stock, (to 4 cups)   1/2 cup    Parmesan cheese, freshly-grated     1 In a medium-size, heavy soup pot, melt 2 tablespoons butter over medium-high heat. When it foams, add the onion and cook, stirring, until the onion is transparent, about 5 minutes. Reduce the heat to medium, add the rice, salt, and pepper, and cook, stirring with a wooden spoon, until well coated, about 1 minute. 2 Add the wine, and simmer gently until the liquid is absorbed, 3 to 5 minutes. Add 1/2 cup chicken stock, stir, and simmer, stirring occasionally, until the liquid is absorbed. Repeat, adding 1/2 cup stock at a time, until the rice is cooked through but still firm, 20 to 25 minutes total. 3 Add the remaining tablespoon butter and the Parmesan cheese. Mix well, add salt to taste, and serve immediately.   Servings: 6    Recipe Type Rice, Side Dish   Copyright © 2006, The Gourmet Saint