Parmesan Risotto 2C Arborio rice 1/2C minced onion 2t minced garlic 1/2-1C chopped mushrooms (optional) 6T butter 1t salt 8C hot chicken broth/stock 1/4-1/2C shaved Parmesan Reggiano cheese. Note: 1/2C is for hardcore cheeseheads. In a medium sized saucepan saute 1/2C minced onion and 2t finely minced garlic in 6T stick of butter until onion is softened Add 1t salt Add 2C Arborio rice and saute for several minutes over medium heat until rice absorbs most of the butter and is opaque. Add a ladleful of hot chicken broth/stock and stir till absorbed, repeat, repeat, repeat and repeat until you've added a total of at least 6C of chicken broth/stock and the consistency is to your liking. Too thick, add more broth. Okay, you've been stirring almost constantly, this labor of love will take about a half an hour and will slowly yield that creamy delicious risotto. Depending on how cheesy you like it, add 1/4-1/2C shaved Parmesan Reggiano and stir well until the cheese is thoroughly incorporated into the risotto Remove from heat and serve warm If you need to reheat, I find that stirring in more hot chicken stock/broth works well.