Risotto

2 ts Virgin olive oil;
1 sm Onion; chopped
1 c Italian Arborio rice;
2 c Vegetables stock
1/4 ts Salt
Pepper to taste;
2 tb Parmesan OR 2 tb Romano cheese

In a medium-size non-stick saucepan, heat oil and saute onion until tender. Add rice and cook, until, stirring, 2 or 3 minutes. Add stock and salt. Bring to a boil, cover and simmer 20 minutes. Remove from heat. Turn rice into a warm dish and season with pepper. Garnish with cheese.

NOTE: This is a basic risotto rice . Many ingredients may be added, such as green onion, peas, sliced mushrooms, clams, shrimp, lean hamburger or chicken.

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