Risotto is the ultimate test of patience!  No multi-tasking, no skimping on the stirring.  And it really does have to be made at the last minute. Parmesan Risotto is the purest and perhaps the finest of all risotti.  The only ingredient added to the rice and broth is Parmesan cheese.  You should never use anything except good-quality Parmesan cheese, but for this particular risotto you should make a special effort to obtain authentic, aged, Italian from the best supplier you know. Marcella Hazan will tell you so!

During truffle season in Italy, the risotto is crowned with thinly sliced fresh white truffles.  Fresh truffles are here for a few days in late November or early December  Should have a chance at a nice large truffle, do get it.   It is going to set you back a considerable amount,but you are not likely to regret it.
Ingredients:

• 5 c homemade meat broth (or good store bought chicken broth)
• 3 Tab unsalted butter
• 2 Tab olive oil
• 2 Tab onion or shallot, chopped finely
• 1 1/2 c raw Italian Arborio Rice
• 1/2 a heaping cup freshly grated Parmesan cheese  (use the fine grater)
• Salt, if necessary

Directions:

1. In a medium saucepan, bring the broth to a very slow, steady simmer on a burner near where you’ll be cooking the risotto.
2. Put 1 tablespoon of butter, the olive oil, and the chopped onion in a broad, sturdy pot, and turn on the heat to medium high.
3. Cook and stir the onion until it becomes translucent.
4. Then add the rice. Stir quickly and thoroughly until the grains are coated well.
5. Add ½ cup of simmering broth and cook the rice, stirring constantly with a long wooden spoon, wiping the sides and bottom of the pot clean as you stir, until all the liquid is gone.
6. You must never stop stirring and you must be sure to wipe the bottom of the pot completely clean frequently, or the rice will stick to it.
7. When there is no more liquid in the pot, add another ½ cup, continuing always to stir in the manner described above. Maintain heat at a lively pace.
8. Begin to taste the rice after 20 minutes of cooking. It is done when it is tender, but firm to the bite. As it approaches that stage, gradually reduce the amount of liquid you add, so that when it is fully cooked, it is slightly moist, but not runny.
9. When the rice is about 1 or 2 minutes away from being fully cooked, add all the grated Parmesan and the remaining butter.
10. Stir constantly to melt the cheese and wrap it around the grains.
11. Off heat, taste and correct for salt, stirring after adding salt.
12. Serve promptly.

Serves: 4

Source:  The Classic Italian Cook Book, Marcella Hazen