ready in: 30-60 minutes
recipe id: 4466
cook method: stovetop
photo by: CDKitchen Staff
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1 tablespoon olive oil
1 large onion, chopped
1 cup white arborio rice
1/4 cup Parmesan cheese, grated
5 cups hot stock (or water)
1/2 cup white wine (optional)
Heat the olive oil over medium-high heat in a heavy 2-quart pot.
Add the chopped onion and saute until translucent. Add the rice and stir until the rice begins to sizzle a little. Do not brown it, you only want it gently toasted and coated in oil.
Add the wine and stir constantly over medium heat until the wine is absorbed.
Add the stock (make sure to keep it warm while you are cooking the rice) 1/2 cup at a time, stirring frequently until most of the liquid is absorbed. Continue cooking this way, adding 1/2 cup of liquid at a time and waiting until the stock is absorbed to add the next.
When the last of the stock is absorbed and the rice is tender, remove the pan from the heat and stir in the cheese until incorporated and serve immediately.
You can also add in any fresh herbs or chopped vegetables during the last 5 minutes of cooking.
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