Parmesan Risotto

It's no great secret that risotto is a staple in my recipe repertoire.  I enjoy the process and the product.  High time I shared the recipe, huh?  Over the years I've tweaked my method and ingredients and hopefully perfected it.  But let's be real, you can't go wrong with Parmesan.

Parmesan Risotto
serves 4

-1 medium white/yellow onion, diced
-3 cloves garlic, minced
-1/4 cup Extra Virgin Olive Oil
-3/4 cup white wine
-1 cup Arborio rice
-3-4 cups chicken stock, hot
-3/4 cup Parmesan cheese, grated
-3 T unsalted butter
-pinch of sea salt
-1/4 tsp ground black pepper
-chopped parsley (optional)

1. In a medium-sized saucepan heat olive oil, onions and garlic until onion is soft and slightly translucent.  Add the rice and stir for 1 minute over medium heat.  Add wine and stir until the mixture is mostly dry 1-2 minutes.

2. Using a ladle, transfer about 1/2 cup of chicken stock from a hot pot into the rice mixture.  Stir until bubbling and a spoon dragged across the rice leaves a trail on the bottom of the pot.

3. Repeat step 2, stirring consistently and adding stock until the rice is al dente about 20 minutes.

4. Turn off heat and add Parmesan, salt, pepper, parsley and butter.  Stir until fully incorporated and melted.