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.