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Risotto Con Parmigiano-Reggiano
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| 5 cups | canned chicken broth, low-salt |
| 4 tbsp | butter |
| 1-1/2 cups | onion, finely chopped |
| 1-1/2 cups | arborio rice |
| 1-1/2 cups | Parmesan cheese?, grated |
| 2 tbsp | Italian parsley, chopped fresh |
Bring broth to boil in medium saucepan. Reduce heat to low; cover saucepan.
Melt 2 tablespoons butter in heavy medium saucepan over medium-low heat. Add onion; sauté until very tender but not brown, about 15 minutes. Increase heat to medium. Add rice and stir 1 minute. Add 1 1/2 cups warm broth. Boil gently until broth is absorbed, stirring frequently. Add another 1 cup broth; stir until broth is absorbed. Add remaining 2 1/2 cups broth, 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes. Stir in 2 tablespoons butter and 1 cup grated cheese. Season with salt and pepper. Transfer to bowl. Sprinkle with parsley and shaved Parmesan.
??Makes 4 First-Course or 6 Side-Dish Servings.
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