Garlic Parmesan Risotto

From YavelWiki

Ingredients

• 1/2 medium onion diced finely
• 4 cloves garlic minced
• 1 Tbs olive oil
• 1 Tbs butter
• 4 cups vegetable stock
• 1/4 cup dry white wine
• 1 cup arborio rice
• 1 cup freshly grated Parmesan cheese plus extra for serving
• 3 Tbs freshly chopped parsley

Steps

1. Begin by heating your stock and keeping it warm.
2. Add butter and oil to a large skillet over medium heat (I actually use a wok for risotto!).
3. Add the onions and cook until just tender, then add the garlic. Cook 1 minute longer.
4. Add the rice and toss to coat, (making sure oil gets onto every grain of rice if you can).
5. Add the wine and stir until it is absorbed.
6. Add 1 ladle full of the stock and stir until it absorbs.
   1. Don’t worry about precise measurements when pouring in the stock. It just needs to basically cover the surface of the rice
   2. Use hot stock!! The heat helps maintain the starch content of the rice
   3. Stir REGULARLY but not CONSTANTLY
   4. Simmer gently – a rapid boil isn’t what we’re looking for here
7. 3 Repeat this until you have used almost all of the stock - it should take about 17-25 minutes.
8. When you add the last ladle of stock, also add the parsley, but only let the stock absorb halfway and then add your cheese.
9. Let it absorb until it is creamy and thick, but not soupy.
10. Serve, adding extra parmesan if desired.