3 to 3 1/2 cups chicken broth
3 tbsp. unsalted butter
1/2 cup finely chopped onion
1 garlic clove, minced
1 cup rice
1/2 cup freshly grated Parmesan cheese

Creamy Parmesan Risotto

1. In medium saucepan, bring chicken broth to a boil. Reduce heat to low; cover and keep broth simmering while making risotto.
2. Melt 2 tbsp. of the butter in large saucepan over medium heat. Add onion; cook for 3 to 5 minutes or just until onion begins to get brown. Add garlic; saut� briefly. Add rice; stir to coat all grains with butter. Cook 1 minute, stirring constantly.
3. Add 1/2 cup hot chicken broth to rice; cook until all liquid has been absorbed, stirring constantly. Adjust heat as necessary to keep rice mixture simmering. Continue to add chicken broth 1/2 cup at a time, cooking and stirring constantly until rice is tender with a slight firmness in the center.
4. Add cheese and remaining 1 tbsp. of butter; stir until melted. Serve immediately with additional cheese, if desired.
   Makes 6 servings