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1
Add 1 tbs. olive oil to a regular saucepan (preferably nonstick) and turn heat to med-high.
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2
Add diced onion and allow it to soften for about five minutes.
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3
Add the Arborio rice, uncooked, on top of the onions and mix it with the olive oil.
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4
Allow the grains to toast for about a minute or two, and then start adding chicken stock, 1 cup at a time.
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5
(I have to admit, as a shortcut, I have used bouillon cubes and water for cooking the rice. It seems to work out fine.)
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6
Cover the rice with liquid, then cover the pan with a lid. Turn the burner to medium heat and simmer until rice is almost cooked.
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7
Remove the lid and add more liquid, allowing the liquid to absorb into the rice slowly. Stir often throughout this process.
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8
When the liquid is nearly absorbed, and the rice is cooked, but still slightly juicy, add the feta and stir until melted. The feta should melt like butter and add creaminess. Don't add the feta too early, or the cheese will become grainy and the liquid will separate, but adding the feta with a little liquid left makes it extra creamy.
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9
When the feta is melted, add black pepper and Parmesan cheese. Mix a few more times and serve!
