Parmesan Risotto

12 oz Trader Joe's Arborio Rice
4 cups heated stock (veggie, chicken or beef)
1 chopped onion
1/2 tbsp. butter
parmesan
4 oz dry white wine
1/8 cup of cream
salt to taste

1. In a medium sized heavey-bottom saucepan, saute the onion in butter until golden, along with any additional ingredients (mushrooms etc.) Add the rice and stir until well-coated and translucent.

2. Add the wine and cook till evaporated. Stir in 1 cup of the hot stockj and simmer gently.

3. When the stock has been absorbed, add another cup, and continue in this way through the 18-20 minutes of cooking time.

4. Stir in the cream and cheese. Salt to taste. Remove from heat, cover and set aside for 2 minutes before serving.

MICROWAVE INSTRUCTIONS:
Heat 1 tbsp. butter and onion uncovered for 60 seconds at HIGH. Add the rice, salt, stir well and cook uncovered for 90 seconds at HIGH. Add all the stock (not heated) and cook uncovered for 9 minutes at HIGH. Stir well and cook for another 9 minutes. Remove from the microwave and add the cheese and cream, stirring regularly for about 5 minutes. Makes 5-6 servings.


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