Ingredients
3 cups chicken or vegetable stock (low-sodium if canned)
1 tablespoon butter
½ medium onion, finely chopped
1 cup arborio or vialone rice
1 cup dry white wine or dry vermouth
½ cup grated parmigiano cheese
1 tablespoon chopped flat leaf parsley
1 tsp. Bacon Salt
Freshly ground black pepper, to taste
Directions
1. Bring stock to a simmer in a stockpot over medium-low heat; reduce heat to low. Meanwhile, in a heavy bottomed pot, heat the butter (or use part butter and part olive oil) over medium heat. Add the onions and cook until soft and translucent, about 10 minutes.
2. Add the rice and cook over medium-high heat for about one minute, stirring to coat with the butter. Add the white wine and stir until the wine is absorbed, about 30 seconds.
3. Add the first addition of simmering stock, about 1/2 cup. Stir until most of the liquid is absorbed. Add another addition of stock and stir until most of the liquid is absorbed. Repeat this process until the mixture is creamy and a bit loose; the rice should still have some chew to it. The process will take about 20 minutes.
4. Turn off the heat and stir in the chopped parsley and the grated cheese to taste. Season with Bacon salt and pepper.
