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Parmesan Risotto

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Ingredients
  

  • 1½ cups Arborio rice
  • 5 cups simmering chicken stock preferably homemade, divided
  • 1 cup freshly grated Parmesan cheese
  • ½ cup dry white wine
  • 3 tablespoons unsalted butter diced
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

Instructions
 

  • Preheat oven to 350
  • Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset.
  • Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.
  • Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.
  • Serve hot