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