Parmesan Risotto

As a birthday present every year, my sister in law invites my daughter for the weekend.

The girl child gets spoiled like crazy with Auntie and Uncle, gets to play with Auntie's dogs, and they take neat day trips...where they spoil her rotten then too!

Needless to say darling daughter loves this!

I say they spoil her, but she is an easy to please kid. This past trip she got lots of flavored seltzer water, a trip out for frozen yogurt, and they visited a used book store where they bought her four books.

Yeah, this is "spoiled" in our house!

While she was gone, hubby and I had a quiet (sleep filled) weekend. One night I made dinner and decided we needed some risotto.

I don't remember how long it's been since I made it last, but I had half a bag of Arborio rice that was calling to me.

Mmmm....creamy risotto!

Perfect for our "at home date night"!

Ingredients:

1 ½ Cups Arborio rice

1 Quart chicken stock

3 Tbsp butter
1 Clove Garlic (minced)

¼ Cup Parmesan cheese

Salt and Pepper

Directions:

1. Heat stock to a simmer. Lower heat so stock stays warm.

2. In large saucepan, heat butter and garlic over medium heat.

3. Add rice to saucepan, stir briskly.

4. Saute rice for a couple of minutes, until you smell a nutty aroma; do not let rice brown

5. Add a ladle of hot chicken stock to rice and stir until liquid is fully absorbed.

6. Repeat adding chicken stock until finished.

7. Rice will become creamy as it cooks. Typical cooking time is 40 minutes.

8. When rice is cooked, add salt and pepper to taste and then stir in Parmesan cheese.

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