This has got to be the most widely used and best-known herb in all the world! Is there a main dish or salad without it? It is a principal player is many sauces and even has the lead in many a risotto!

Risotto al prezzemolo (Risotto with Parsley)
Serves 6:
1 C. superfino rice
1 T. extra virgin olive oil
1 small onion, minced
scant 1/4 C. butter
1/3-1/2 C. Parmigiano, grated
3 C. vegetable or chicken broth
2 bunches parsley
salt to taste

Heat the oil in a skillet and brown the onion. Add the rice. Lower the heat and stir with a wooden spoon. Pour in half the both and bring to a boil, stirring constantly. As the liquid evaporates, add the rest bit by bit until the rice is cooked. Remember that Italian rice is also cooked al dente, so when the liquid has cooked away 20-25 min.), your risotto is most likely cooked, even if you've got your doubts! Remove then pan from the heat and mix in the butter and Parmigiano. Stir in vigorously to get a creamy consistency. Taste and adjust salt, parsley or broth. Mix again and serve hot on a platter with a sprinkling of cheese.