Tom'S Risotto Parmigiano(Basic Risotto)

Directions

1. 1
   Bring stock to a simmer in saucepan; keep at a bare simmer. Heat olive oil in 3-quart saucepan; cook the onion over medium heat, stirring until onion is golden, but not brown, about 3 to 5 minutes.
2. 2
   Add rice; stir with a wooden spoon to coat rice well with the oil and onion.
3. 3
   Turn heat to medium-high.
4. 4
   Add about 1/2 cup of stock; keep mixture boiling, stirring constantly.
5. 5
   As soon as stock has been absorbed, add another 1/2 cup stock.
6. 6
   Continue adding stock about 1/2 cup at a time, stirring constantly and waiting until each portion is absorbed before adding the next, until rice is creamy and tender on the outside with each grain still distinct and firm.
7. 7
   Will take at least 20 to 30 minutes (if necessary, add boiling water).