3 tablespoons olive oil (extra-virgin not required)
1 cup minced yellow onion
2 ½ cups Arborio rice
½ cup dry white wine
6 ½ cups hot chicken stock
2 tablespoons unsalted butter
½ cup parmesan cheese, freshly grated
Salt and pepper to taste
Using a 3-4 quart sauce pot, heat the olive oil over medium heat. Add the minced onion and cook until soft, stirring often. Add the rice and stir for about 3 to 5 minutes.
Pour in the white wine and stir until evaporated, about 2 to 3 minutes.
Add one cup of chicken stock and stir constantly until the stock is absorbed. Continue to add the hot chicken stock, one cup at a time, and stir until absorbed before adding the next cup. This process will take about 20 to 30 minutes.
Once all the liquid has been absorbed, remove the pot from stove and add the butter and Parmesan cheese. Stir the mixture until the butter and Parmesan are melted into the rice. Season with salt and pepper to taste.
Transfer to a baking dish and cool on the counter for about 10 minutes. Once cooled, cover and place in refrigerator for at least one to two hours before using.
To store: Risotto can be made 3 to 4 days in advance and stored in refrigerator.