Instructions: Combine chicken stock and wine (or chicken stock with chicken stock) and heat to just below boiling point. In a large open sautas pan, melt the butter and add chopped onions. Sautas for five minutes over medium heat. Add rice and toss to coat all grains with butter. Add salt and pepper. Begin adding hot stock and wine mixture 1/2 cup at a time and stir until liquid is absorbed. Continue adding liquid in this manner until all liquid has been added. Rice should be al dente and creamy in texture.

Remove from heat. Stir in cheese and parsley. Serve immediately.

Makes four servings.

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