Risotto Con Parmigiano-Reggiano

1. 1

   Melt 2 tablespoons butter in heavy medium saucepan over medium-low heat. Add onion; saute until very tender but not brown, about 15 minutes.

2. 2

   Increase heat to medium. Add rice and stir 1 minute.

3. 3

   Add 1 1/2 cups warm broth. Boil gently until broth is absorbed, stirring frequently. Add another 1 cup broth; stir until broth is absorbed.

4. 4

   Add remaining 2 1/2 cups broth, 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes.

5. 5

   Stir in 2 tablespoons butter and 1 cup grated cheese. Season with freshly ground pepper. Transfer to bowl. Sprinkle with shaved Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.