Risotto Cooking

Heat 3 cups of vegetable stock to a boil. Turn heat down to a simmer and keep on low heat.

Melt 1 tablespoon butter in a sauté pan and sauté rice until translucent, about 1 minute.

Add 1 ladle of broth and stir until liquid is absorbed.

Keep adding broth one ladle at a time and stir occasionally until rice is tender and ‘al dente’ (has a slight bite to it).

Add ½ cup parmesan cheese and remove from heat.

Cover and allow to stand 5 minutes. Serve hot.