Easy Parmesan Cheese Risotto
1½ cups uncooked long-grain rice
4/5 cups chicken stock
3 tbsp butter
1 cup grated Parmesan cheese
Salt and pepper to taste
1. Melt 2 tbsp butter in a large pan over medium heat.
2. Add rice and stir for few minutes to toast it.
3. Reduce heat to low and add ladlefuls of stock with a pinch of salt and pepper. Keep in stirring until it is absorbed.
4. Carry on adding stock until the rice is soft but with a slightly bite.
5. Remove from heat and stir in Parmesan cheese and remaining butter.
6. Place a lid on the pan and allow to sit for a couple of minutes.
