Basic Risotto

Directions

1. 1
   Bring the chicken stock to a boil in a medium pot over medium-high heat and lower the flame to a simmer.
2. 2
   Heat the olive oil in a large pot over medium heat.
3. 3
   Add the onions and cook, stirring frequently, until they are soft and translucent, about 5 minutes.
4. 4
   Add the rice and continue to cook, stirring constantly, for 4 minutes.
5. 5
   Add the white wine and salt and continue to cook, stirring vigorously, until the wine has completely evaporated.
6. 6
   Add 1 cup of the chicken stock and continue to cook and stir vigorously.
7. 7
   When the chicken stock has been almost completely absorbed, about 7 minutes, add another cup of the chicken stock and continue to cook, stirring constantly but not vigorously.
8. 8
   When the chicken stock has been almost completely absorbed, add the remaining 2 1/2 cups chicken stock and continue to cook, for a total cooking time of about 25 minutes, stirring gently so that the rice does not stick.
9. 9
   Stir in the butter and Parmesan and mix to incorporate.
10. 10
    Taste and adjust the seasoning.
11. 11
    Transfer to a platter or serving plates and finish with a generous turn of the pepper mill.