Risotto Alla Parmigiana - cooking recipe

Ingredients

60 g butter
1/2 onion, finely diced
450 g arborio rice
1 1/2 liters chicken stock, hot and seasoned with salt and pepper
90 g parmesan cheese
1 teaspoon salt

Preparation

Heat 1/2 the butter and sweat the onions.
Add rice and stir until rice appears shiny.
Using a 6 oz ladle, add 2 scoops of stock to the rice.
Stir the rice over medium heat until almost dry.
Repeat from step 3 until all stock has been used up.
Stop cooking when rice is moist and creamy.
Remove from heat and stir in remaining butter and parmesan cheese.