Risotto allo parmigiana (Kopie)

*****
adapted from The Italian Country Table by Maxine Clark

6 c hot chicken stock (I just used gluten free chicken stock)
1 1/4 sticks unsalted butter
1 onion, finely chopped
2 1/2 c arborio rice
2/3 c dry white wine
1 c freshly grated parmesan
sea salt and freshly ground pepper

Put the stock in a saucepan and keep it at a gentle simmer. Melt the butter in a large, heavy saucepan and add the onion. Cook gently for about 10 minutes until soft, golden and translucent but not browned. Add the rice and stir until well coated with the butter and heated through. Pour in the wine and boil hard until it has reduced and almost disappeared.

Begin adding the stock, a large ladleful at a time, stirring gently until each one has almost been absorbed by the rice. The risotto should be kept at a bare simmer throughout the cooking, so don't let the rice dry out- add more stock as necessary. Continue for about 15-20 minutes, until the rice is tender and creamy, but the grains still firm.

Taste and season well with salt and pepper, then stir in the parmesan. Cover and let rest for a couple of minutes so the risotto can relax and the cheese melt, then spoon into serving bowls and serve.

serves 4-6