Recipe yields 5-6 servings
1 1/2 cups Arborio rice
1 tbsp olive oil
3 tbsp unsalted butter
1 small yellow onion
3 cloves garlic
6 cups chicken stock
1/2 cup white wine
1/4 cup grated Parmesan cheese
2 tbsp parsley
Salt, to taste
In a skillet, heat the oil and 1 tablespoon of butter. Mince the onion and garlic and add to the skillet. Cook until translucent, but be careful it does not begin to brown.
Add your rice to the skillet and cook for 1-2 minutes to toast. You will know it is ready when the rice becomes fragrant.
Add the wine to the skillet and continuously stir until it is all absorbed by the rice.
In the meantime, have your chicken stock heating up in a separate sauce pan. You want it to be simmering.
One ladle at a time, add the stock to the skillet. Continuously stir until all the liquid has been absorbed. Do not add more stock until the first batch has been soaked up by the rice. As you continue to stir and add more stock, you will notice the rice become plump and sticky.
Once your rice is cooked, add in your grated cheese.
And the rest of your butter. And stir it all together.
Throw in 1 tablespoon of parsley and mix it in.
Transfer to a serving bowl and sprinkle the top with parsley. Serve & enjoy!