Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      cups          chicken stock -- (5 to 6)
   1      tablespoon    olive oil
   1      small         onion -- minced
   1 1/2  cups          arborio rice
   3      tablespoons   unsalted butter -- at room temperature
                        salt and pepper
     2/3  cup           grated parmesan cheese

Preparation:

Bring the stock to a simmer in a saucepan. Heat the olive oil in a 3-quart saucepan and cook the onion over medium heat, stirring until the onion is golden but not brown - about 3-5 minutes. Add the rice and stir to coat the rice. Turn the heat to medium-high, add about 1/2 cup of the stock and keep the mixture boiling, stirring constantly. As soon as the stock has been absorbed, add another 1/2 cup of stock and stir. The risotto must keep boiling, but it must not stick to the pot. The whole cooking process may take 25-30 minutes. Once all the stock has been absorbed, and the risotto is tender, remove the pan from the heat and quickly stir in the butter and parmesan.