Directions

1. In a small saucepan, bring 3 cups of chicken stock to a simmer. 
2. In a separate medium saucepan, over high heat, add 1 cup of risotto. 
3. Stir in 1 cup of hot stock, stirring often for 2 minutes. 
4. Turn heat to medium and continue adding 1/4 cup of stock every 2 minutes, until all of the stock is used.
5. Stir often. 
6. Remove from heat. 
7. Stir in 1 tablespoon of butter. 

Optional: Salt and Parmesan to taste. 

Yields: 2 cups cooked Risotto

Total Cooking time: Approximately 20 minutes.