Creamy Italian Risotto - cooking recipe

Ingredients

3 Tbsp. butter or margarine
1 medium onion, chopped
1 cup arborio rice, or med. or long white or brown rice
3 to 5 cups regular strength beef or chicken broth (if using salted broth, use half water, half broth)
1/4 to 1/2 cup shredded or grated Parmesan cheese

Preparation

In an 8 to 10 inch frying pan, cook butter and onion over medium heat, stirring, until onion is translucent.
Add grain and stir until opaque about 2 minutes.
Add broth and bring to a boil over high heat, reduce heat to simmer uncovered.
Stir occasionally at first; then as liquid is almost aabsorbed, stir frequently until grain is tender to bite.
(Approximate cooking times for each grain follows.)
Add more liquid as needed, 1/4 cup at a time, to prevent sticking.