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Parmesan Basil Risotto
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Bursting with herbaceous flavor.
|1 stick unsalted butter|
|1 1/4 cups chopped onion|
|2 1/4 cups arborio rice|
|10 cups chicken stock|
|3/4 cup grated Parmigiano-Reggiano cheese|
|1/4 cup chopped fresh basil|
- Melt half the butter in a large, heavy stockpot over medium heat. Add the onion and cook, stirring occasionally, until onion is soft and golden, about 7 minutes. Add rice and stir to coat with butter. Cook, stirring, for 1 minute.
- Increase heat to medium-high. Add about 2 cups of chicken stock, enough to just cover the rice, stirring constantly. When all the stock has been absorbed, add 1/2 cup more, stirring until it is absorbed. Repeat this procedure until stock is gone.
- Stir in grated cheese and chopped basil and remaining butter. Spoon onto serving plates and enjoy!
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