Risotto

Ingredients

• 3 c low salt chicken broth
• 1 medium onion chopped
• 6 Tbsp extra virgin flavorful olive oil
• 1 13 c raw Italian Arborio rice
• 13 c grated Parmesan cheese
• 14 tsp black pepper

Directions

1. In a medium pan heat chicken broth to a simmer over medium heat
2. While broth is heating saute onion in oil for 3 or 5 minutes until soft
3. Add rice and stir to coat with oil
4. Add 12 cup broth and stir with a wooden spoon until the broth has been absorbed
5. Continue this pattern with rest of broth adding it 12 cup at a time and stirring until it is absorbed by the rice
6. When you have used all the broth test the rice to see if it is still too chewy
7. If so add more hot broth or hot water until it reaches the desired consistency
8. Remove from heat and stir in cheese and black pepper