4 tbsp. unsalted butter
1 medium yellow onion, finely chopped
7 cups chicken broth
2 cups Arborio rice
¾ cup grated Parmesan cheese
Salt and pepper, to taste
1 cup (shredded) cheddar cheese
Minced chives for garnish (optional)

1. Preheat oven to 350º.
2. In a medium saucepan, bring chicken broth to a simmer. Meanwhile, melt butter in a large saucepan over medium heat and cook onion until soft and translucent. Add rice to butter and cook for about 3 minutes, stirring occasionally.
3. Begin adding chicken broth, one ladleful at a time, allowing rice to absorb broth before adding more. This should take about 20 minutes, and rice should be al dente. Once rice is cooked, add grated Parmesan cheese and season to taste with salt and pepper. Mix well to combine. Scoop risotto into mini muffin pans until level with top.
4. Bake for 10 minutes. Remove from oven, sprinkle with shredded cheddar cheese and chives. Return to oven and bake 5 more minutes.
5. Allow to cool until set.