Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being
This recipe contains Alcohol

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Brought to you by me!  Queenlacine
My roommates and I have been watching Hell's Kitchen while stuck in the house because of the Pandemic. They never had risotto before so here we are! The pictured risotto was a double batch I also slightly overcooked it.....ooops. It's been a while since I actually made risotto it still came out good though! I also want to disprove about how risotto can be difficult to make. This recipe can be Vegetarian however what I made is NOT; PLEASE READ BELOW

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Ingredients

1/2 medium onion finely chopped
4 cloves of garlic minced (I love garlic so I used more than this)
1 Tbs olive oil (I used a flavored olive oil, made it taste a lot better)
1 Tbs butter
4 Cups Chicken Stock (To make this vegetarian use Vegetable Stock)
1/4 dry white wine (I used Sauvignon Blanc)
1 cup Arborio Rice
1 cup freshly grated Parmesan
3 Tbs freshly chopped parsley

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1: Begin by heating your stock and keeping it warm

2: Add butter and oil to either a large skillet or a wok (Which is what I used) over Medium heat

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's absorbed.

7: Repeat this until you have used almost all of the stock. This should take 17-25 minutes or longer depending on how much you're making

8: When you add the last ladle of stock, add the parsley, however only let the broth absorb halfway then add your cheese.

9: Let it absorb until it is creamy and thick but not soupy.

10: Serve! adding extra Parmesan if desired and enjoy!

See that wasn't that hard was it?