1cupfreshly grated Parmesan cheeseplus extra for serving
3Tbsfreshly chopped parsley
Begin by heating your stock and keeping it warm.
Add butter and oil to a large skillet over medium heat (I actually use a wok for risotto!).
Add the onions and cook until just tender, then add the garlic. Cook 1 minute longer.
Add the rice and toss to coat, (making sure oil gets onto every grain of rice if you can).
Add the wine and stir until it is absorbed.
Add 1 ladle full of the stock and stir until it absorbs.
Repeat this until you have used almost all of the stock - it should take about 17-25 minutes.
When you add the last ladle of stock, also add the parsley, but only let the stock absorb halfway and then add your cheese.
Let it absorb until it is creamy and thick, but not soupy.
Serve, adding extra parmesan if desired.
Use a white wine you like to drink (avoid products labeled "cooking wine" like the plague. Basically, if you don't like the wine you use your cooking, you won't like the end product!Don’t worry about precise measurements when pouring in the stock. It just needs to basically cover the surface of the riceSimmer gently – a rapid boil isn’t what we’re looking for hereUse hot stock!! The heat helps maintain the starch content of the riceStir REGULARLY but not CONSTANTLYWhat to do with leftoversHa!! I usually make a double batch, but 1 batch doesn't leave me with much left over!! This risotto reheats beautifully, so you can pack it to take to work for lunch, or reheat it for a quick side with another meal later in the week.I HAVE frozen it before, but it is best eaten within a few days right out of the fridge.Substitutions/AdditionsI use vegetable stock or chicken stock, depending on what I have on hand.