*  Exported from  MasterCook  *
                            Risotto with Cheese
 Recipe By     : The Ultimate Italian Cookbook
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Posted To Cynscookin
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5 1/2  cups          beef, chicken, or vegetable stock
    5      tablespoons   butter
    1      small         onion -- finely chopped
    1 1/2  cups          medium grain risotto rice -- such as arborio
      1/2  cup           dry white wine
                         salt and freshly ground pepper
      3/4  cup           freshly grated Parmesan or Romano cheese
 Heat the stock in a medium saucepan and keep it simmering until it is needed. 
 In a large heavy saucepan, melt two-thirds of the butter.  Stir in the onion, a
 nd cook gently until it is soft and golden.  Add the rice, mixing it well to co
 at it with butter.  After 1-2 minutes pour in the wine.
 Raise the heat slightly, and cook until the wine evaporates.  Add one small lad
 leful of the hot stock.  Over moderate heat cook until the stock is absorbed or
  evaporates, stirring the rice with a wooden spoon to prevent it from sticking 
 to the pan.  Add a little more stock, and stir until the rice dries out again. 
  Continue stirring and adding the liquid a little at a time.  After about 20 mi
 ntues of cooking time, taste the rice.  Add salt and pepper
 Continue cooking, stirring and adding the liquid until the rice is al dente, or
  tender but still firm to the bite.  The total cooking time of the risotto m ay
  be from 20-35 minutes.  If you run out of stock, use hot water, but do not wor
 ry if the rice is done before you have used up all the stock.
 Remove the risotto pan from the heat.  Sitr in the remaining butter and cheese.
   Taste again for seasoning.  Allow the risotto to rest for 3-4 minutes before 
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