Parmesan Risotto

(2 large servings)

1 Cup uncooked rice (I use regular long grain)
½ small onion
3 cups chicken stock
3 tbsps grated parmesan cheese
1 tbsp butter
3 tbsps olive oil
Salt (to taste)
Pepper (to taste)

Peel and finely chop onion, place onion in sauté pan with the olive oil over medium heat. Sauté until onions become transparent.
Without washing the rice add it to the saucepan with the onion. Sauté the rice for 30 seconds.
Add ¼ cup of the stock, simmer until most of the liquid is absorbed.
Pour half the remaining stock into the saucepan and bring it to a boil over medium heat. Once it comes to a boil, lower the heat so the surface bubbles gently and continues to simmer. When the stock has mostly simmered off, add three-fifths of the remaining stock and simmer over medium heat. Turn the heat down slightly when it comes to a boil stirring the rice gently to prevent it from becoming too sticky. When most of the liquid has evaporated add the remaining stock. If the rice seems to have already absorbed a lot of water you can reduce the amount of stock you add. Continue to simmer over medium heat until the rice is cooked but still slightly firm in the center. Season with salt and pepper to taste. Turn off the heat and remove the pan from the stove. Add the butter and the parmesan and stir until they are completely mixed in with the rice.

Risotto is now ready (Enjoy)