RISOTTO WITH PARMESAN

Giorgio Celmo

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

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.

Makes 4 First-Course or 6 Side-Dish Servings