Risotto cremoso al parmesano

Ingredientes

• 5 cups chicken stock
• 1 1/2 tbsp extra-virgin olive oil
• 1 cup onion (, diced)
• 1 1/2 cups Arborio rice (, uncooked)
• 1/4 tsp salt
• 1 tbsp unsalted butter
• 1/2 tsp pepper
• 4 oz Parmesan (, grated)
• 1 tbsp fresh parsley (, chopped)

Preparación

1. 1

   Bring stock to a simmer in a large saucepan. Keep warm over low heat, but do not boil.

2. 2

   Heat a Dutch oven over medium heat. Add oil to the pot; swirl to coat. (Everything from here on will be added to this pot.)

3. 3

   Add onion; cook 5 minutes, stirring occasionally.

4. 4

   Add the Arborio rice and salt, cook 1 minute, stirring frequently.

5. 5

   Add 1/2 cup stock; cook 2 minutes or until liquid is absorbed, stirring frequently.

6. 6

   Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.

7. 7

   Add remaining stock, 3/4 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next (about 20-25 minutes); reserve 1/3 cup stock at last addition.

8. 8

   Remove pot from heat.

9. 9

   Stir in reserved remaining stock, butter, pepper, and cheese.

10. 10

    Top the risotto with parsley.