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Kittencal's Parmesan Risotto

Created by KittenCal on March 30, 2012

Step 1: Bring the chicken broth to a boil in a saucepan; reduce the heat to low and cover the saucepan to keep hot.
Step 2: In another heavy-bottomed saucepan melt 1/4 cup butter over medium-low heat, add in onion and saute until very tender but not brown (about 6 minutes). Add in garlic and stir for about 2 minutes (careful not brown the garlic)
Step 3: Increase heat slightly and add in the rice; stir for 1 minute. Slowly add in 1-1/2 cups hot broth with a ladle; boil gently stirring until the broth is absorbed.
Step 4: Add in another 1 cup broth and stir until absorbed. Add in 1/2 cup broth at a time allowing the broth to absorb before adding in another 1/2 cup (do this until you have used up all of the broth) stirring frequently until the rice is tender and creamy (this should take between 25-30 minutes).
Step 5: Stir in 3 tablespoons butter and 1-1/4 cup (or less) grated Parmesan cheese; mix to combine. Season with salt and fresh ground black pepper to taste.