5cupschicken broth, homemade, canned or low sodium are all fine to use
4Tablespoonsbutter, divided
1clovegarlic, minced
1 1/2cupsfinely diced onion
1 1/2cups arborio rice
1cupgrated Parmesan Cheese
2Tablespoonschopped fresh parsley as a garnish
Instructions
Place the broth in a medium size saucepan. Bring it to a boil, reduce the heat to low and put a lid on the saucepan. The broth will sit there until your ready to use it.Melt 2 tablespoons butter in a heavy duty saucepan over low heat, add the onions and saute until tender, soft and translucent but not browned. You don't want them caramelized. Increase the heat to medium Add the rice and garlic and stir and cook for 1 minute. Add 1 1/2 cups warm chicken broth to the pan. Boil gently til the broth is absorbed, stirring frequently as it boils. Add another cup of broth and stir until the broth is absorbed. You will now add the remaining broth in the pan to the rice by 1/2 cups at a time allowing the 1/2 cup you add to be absorbed by the rice before adding another 1/2 cup. You will stir frequently until the rice is tender and the mixture is creamy. This will take about 25 minutes. When all the broth is added and you have tender creamy rice in the pan, take the pan off the heat and stir in 2 Tablespoons of butter and one cup of grated Parmesan Cheese. Stir to combine, serve immediately.