Cheese Risotto

Instructions

1. 1

   Warm the chicken or vegetable stock in a saucepan over low heat.

2. 2

   Finely chop the onion and mince the garlic.

3. 3

   In a separate large pan, melt 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 2-3 minutes.

4. 4

   Add the minced garlic to the onions and cook for another minute until fragrant.

5. 5

   Stir in the Arborio rice and cook for 1-2 minutes to toast the rice, stirring constantly.

6. 6

   Pour in the white wine and stir until it is fully absorbed by the rice.

7. 7

   Begin adding the warm stock, one ladle at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next.

8. 8

   Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes. You may not need all the stock.

9. 9

   Remove from heat and stir in the remaining tablespoon of butter, the grated Parmesan cheese, and season with salt and pepper to taste.

10. 10

    Serve the risotto hot, garnished with extra Parmesan if desired.