1 tablespoon olive oil
1/4 cup finely chopped onion
3/4 cup arborio rice
1/4 cup dry white wine
1/2 cup chicken stock
salt and pepper
1 tablespoon butter
1/4 cup grated Parmesan cheese
2 tablespoon chopped fresh parsley
Preheat oven to 425 degrees. In an oven-proof saucepan or Dutch oven, heat oil over medium-high heat. Add onion, and cook, stirring, until it begins to soften, 2 to 3 minutes. Add rice, and cook, stirring to coat grains with oil, about 1 minute.
Stir in wine (drink the rest while cooking), and cook until completely evaporated, about 1 minute. Stir in stock, 1 1/2 cups water, 3/4 teaspoon salt, and 1/8 teaspoon pepper; bring to a boil. Cover, and bake until most of the liquid has evaporated, about 25 minutes.
Remove pan from oven. Stir in another 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese and parsley. Serve immediately because risotto doesn't hold--it gets gooey.
When you stir in these last ingredients, you can also add a small quanity of frozen, early peas. I think this dish is best made in a porceline on enamel Dutch oven. (Eventhough, it doesn't hold, it is good re-heated the next day in the microwave.)