1. Bring the chicken broth to a boil in a saucepan; reduce the heat, to low and cover the saucepan to keep hot. 2. In another heavy-bottomed saucepan melt 1/4 cup butter over medium-low heat, add in onion and saute until very tender but not brown (about 8-10 minutes). 3. Add in garlic and stir for about 2 minutes. 4. Increase heat slightly and add in the rice; stir for 1 minute. 5. Slowly add in 1-1/2 cups hot broth with a ladle; boil gently, stirring until the broth is absorbed. 6. Add in another 1 cup broth, and stir until absorbed. 7. Add in 1/2 cup broth at a time allowing the broth to absorb before adding in another 1/2 cup (do this until you have used up all of the broth) stirring frequently until the rice is tender and creamy (this should take between 25-30 minutes). 8. Stir in 3 tablespoons butter and 1-1/4 cup (or less) grated Parmesan cheese; mix to combine. 9. Season with salt and pepper. 10. Transfer to a bowl and sprinkle with chopped parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
