PARMESAN RICE

Preheat oven to 400. Melt 2 tbslp. butter in heavy med. ovenproof
saucepan over med. heat. Add l small chopped onion and saute until
translucent, about 4 mins. Stir in l cup Arborio rice & cook l min.
Add l-3/4 cups chicken stock, bring to boil. Cover & transfer to
oven and bake until rice is just tender and liquid is absorbed, abou
l5 mins. Transfer to bowl & cool. Transfer rice to heavy large sauce
pan. Mix in l/4 cup whipping cream and cook over med. heat until
until heated through, stirring constantly. Mix in l/3 cup grated
Parmesan cheese. Season with s&p. Cover and keep warm.
Serves 4.