Risotto con Parmigiano-Reggiano

• Gluten free

• Produce

  • 2 tbsp Italian parsley, fresh
  • 1 1/2 cups Onion

• Canned Goods

  • 5 cups Chicken broth, canned low-salt

• Pasta & Grains

  • 1 1/2 cups Arborio rice

• Dairy

  • 4 tbsp Butter
  • 1 cup Parmesan cheese, grated
  • 1 Parmesan cheese

Found on epicurious.com

Description

Ingredients

• 5 cups (about) canned low-salt chicken broth
• 4 tablespoons (1/2 stick) butter
• 1 1/2 cups finely chopped onion
• 1 1/2 cups arborio rice
• 1 cup grated Parmesan cheese
• 2 tablespoons chopped fresh Italian parsley
• Shaved Parmesan cheese

Directions

• Preparation Bring broth to boil in medium saucepan. Reduce heat to low; cover saucepan. Melt 2 tablespoons butter in heavy medium saucepan over medium-low heat. Add onion; sauté until very tender but not brown, about 15 minutes. Increase heat to medium. Add rice and stir 1 minute. Add 1 1/2 cups warm broth. Boil gently until broth is absorbed, stirring frequently. Add another 1 cup broth; stir until broth is absorbed. Add remaining 2 1/2 cups broth, 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes. Stir in 2 tablespoons butter and 1 cup grated cheese. Season with salt and pepper. Transfer to bowl. Sprinkle with parsley and shaved Parmesan.