Easy Rissoto

1 1/2 C Arborio Rice
1 Small Onion
1 box Chicken Stock (approximately 4 C)
2 C Water
2 Tbl Extra Virgin Olive Oil
1/4 C Grated Parmesan Cheese
Salt and Pepper to taste

In a saucepan, bring water and chicken stock to a boil and reduce to a simmer. You will need to keep this liquid warm to add to the arborio rice periodically.

In a high sided skillet add 2 Tbl of olive oil and diced onion. Saute onions over medium high heat until soft. Add 1 1/2 C of arborio rice and saute for 2 minutes, stirring frequently. Ladle 1 C of broth/water mixture to the arborio rice. Stir frequently. Once liquid is absorbed add another ladle of liquid. Repeat until rice is soft and you have added almost all of the liquid (approximately 30 minutes). Add 1/4 C of grated Parmesan cheese. Salt and pepper to taste.

Variations:

Mushroom Risotto-

Slice 1 small package of mushrooms (I like baby bellos) and add to the onions while sauteing. Continue with instructions above.

Shrimp and Asparagus Risotto-

1/2 bundle of Asparagus. Clean and cut into 1-2" pieces
1 pound of raw shrimp- peeled and de-veined

Add asparagus to boiling broth/water mixture and cook for 2-3 minutes until slightly soft. Remove with slotted spoon and set aside.

Cook Risotto as indicated above. With 3 minutes left in the cooking time add shrimp and asparagus to risotto. Stir until shrimp are pink and opaque and asparagus has warmed through. Add Parmesan Cheese and salt and pepper to taste.