Preparation / Directions:
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.
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