Kittencal'S Creamy Parmesan Risotto - cooking recipe

Ingredients

5 cups hot good-quality chicken broth
1/4 cup butter (no substitutes)
1 large onion, finely chopped
1 -2 tablespoon chopped fresh garlic
1 1/2 cups arborio rice
3 tablespoons butter
1 1/4 cups grated parmesan cheese (can use less)
2 -3 tablespoons finely chopped fresh parsley
salt and black pepper

Preparation

Bring the chicken broth to a boil in a saucepan; reduce the heat, to low and cover the saucepan to keep hot.
In another heavy-bottomed saucepan melt 1/4 cup butter over medium-low heat, add in onion and saute until very tender but not brown (about 8-10 minutes).
Add in garlic and stir for about 2 minutes.
Increase heat slightly and add in the rice; stir for 1 minute.
Slowly add in 1-1/2 cups hot broth with a ladle; boil gently, stirring until the broth is absorbed.
Add in another 1 cup broth, and stir until absorbed.
Add in 1/2 cup broth at a time allowing the broth to absorb before adding in another 1/2 cup (do this until you have used up all of the broth) stirring frequently until the rice is tender and creamy (this should take between 25-30 minutes).
Stir in 3 tablespoons butter and 1-1/4 cup (or less) grated Parmesan cheese; mix to combine.
Season with salt and pepper.
Transfer to a bowl and sprinkle with chopped parsley.