Risotto

Heat your stock to the boiling point, lower to simmer and keep simmering while you cook. Melt 2 tablespoons of the butter in a heavy frying pan. Add the onion and saute until soft and golden. Add 2 more 2 tablespoons of butter. When melted mix in the rice, stirring until the grains are well coated. Add 1 cup hot stock, stirring it in well. Let it cook down over medium heat. Be sure to stir the mixture often to prevent sticking. Continue to add stock, cup by cup, letting it cook away after each addition. Keep stirring! Add only as much stock as the rice can absorb. It should be creamy and tender but still firm to the bite. Cooking time should be about 30 minutes, although it always seems to take me longer. Stir well during the final cooking. It can really stick! Finally stir in the remaining butter and the cheese and serve. Serves 4.