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Export 7 ingredients for grocery delivery
Step 1
Bring stock to a simmer in a large saucepan. Keep warm over low heat, but do not boil.
Step 2
Heat a Dutch oven over medium heat. Add oil to the pot; swirl to coat. (Everything from here on will be added to this pot.)
Step 3
Add onion; cook 5 minutes, stirring occasionally.
Step 4
Add the Arborio rice and salt, cook 1 minute, stirring frequently.
Step 5
Add 1/2 cup stock; cook 2 minutes or until liquid is absorbed, stirring frequently.
Step 6
Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.
Step 7
Add remaining stock, 3/4 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next (about 20-25 minutes); reserve 1/3 cup stock at last addition.
Step 8
Remove pot from heat.
Step 9
Stir in reserved remaining stock, butter, pepper, and cheese.
Step 10
Top the risotto with parsley.
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