5 c  To 6 Cups Chicken Stock
1 tb Olive Oil
1 sm Onion -- minced
1 1/2 c  Arborio Rice
3 tb Unsalted Butter -- at room
Temperature
Salt And Pepper
2/3 c  Grated Parmesan Cheese

Bring the stock to a simmer in a saucepan.

Heat the olive oil in a 3-quart saucepan and cook the onion over medium
heat, stirring until the onion is golden but not brown – about 3-5 minutes.

Add the rice and stir to coat the rice. Turn the heat to medium-high, add
about 1/2 cup of the stock and keep the mixture boiling, stirring
constantly. As soon as the stock has been absorbed, add another 1/2 cup of
stock and stir. The risotto must keep boiling, but it must not stick to
the pot. The whole cooking process may take 25-30 minutes. Once all the
stock has been absorbed, and the risotto is tender, remove the pan from the
heat and quickly stir in the butter and parmesan.