Prep: 1. Mince onions. 2. Grate parmesan. Make: 1. Heat vegetable stock to simmer in saucepan, then lower heat. 2. Heat vegetable oil in a wide skillet over medium heat. 3. Add onions and saute for 2 min. 4. Add arborio rice to pot and saute for 1 minute. Grains should be coated by oil. 5. Stir in 1 teaspoon of salt and 1/2 cup broth, stir until broth is absorbed. 6. Add another 1/2 cup broth and stir until stock is fully absorbed. Continue repeating this step until all broth is absorbed. Risotto is ready when grains are tender but still firm to the bite. 7. Stir in parmesan. Add salt if needed.
Take this up a notch by substituting 1/2 cup of white wine for the first 1/2 cup of broth. Chicken broth also works well instead of vegetable is you like. Make this recipe your own by adding in your favorite veggies and herbs.