Risotto - joe-possum/recipes GitHub Wiki

• 24 oz chicken stock
• 1 tablespoon butter
• 1 cup Arborio rice
• 1/2 cup shredded Parmesan cheese

Add the Arborio rice to hot butter. Sauté until the rice is very lightly browned.

Add a ladleful of the hot stock and stir until the stock is absorbed. Repeat, adding a ladle or two of stock at a time, until the rice is al dente, and you have used most of (or all of) the stock. This will take about 20 minutes. The rice will be creamy.

Turn off the heat and top with another ladleful of stock and the Parmesan cheese. Stir to combine and cover with a lid.

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