Classic French Risotto

Instructions:

1. 1. Melt the butter in a large saucepan over medium heat.
2. 2. Add the Arborio rice to the pan and stir until well coated with the butter.
3. 3. Pour in the white wine and stir until it has been absorbed by the rice.
4. 4. Add the chicken stock, one cup at a time, stirring frequently and waiting until each amount has been absorbed before adding the next.
5. 5. After all the stock has been absorbed, stir in the Parmesan cheese and parsley.
6. 6. Season with salt and pepper to taste.
7. 7. Serve the risotto hot from the pan, with extra Parmesan cheese on the side if desired.