- Bring stock/broth to a boil and then turn off - cover, keep warm, and set to the side.
- Heat olive oil in saucepan on medium/high heat and sauté onion and garlic until translucent. Add salt and pepper.
- You can also add thyme, sage, other flavors here too
- In the same pan while the pan is still hot, fry dry arborio rice for about 1 minute and mix with olive oil, shallots and garlic.
- In the same pan while the pan is still hot, add white wine and simmer until it is mostly reduced/absorbed.
- In the same pan while the pan is still hot, begin adding broth, ½ cup at a time. Stir constantly.
- Reduce temperature to low/medium, or just enough heat to keep the risotto simmering. Softly stir rice constantly, and once the broth has been mostly absorbed by rice, add another ½ cup. Start tasting the risotto after 2.5 cups, and continue to add broth in small batches until rice is fully cooked, no longer crunchy, but still slightly runny or has the consistency of porridge.
- If you plan to add mushrooms, asparagus, etc., add once about 2 cups have already been absorbed by rice to avoid over- cooking the vegetable.
- Once fully cooked, add butter and then cheese and mix thoroughly
- Let sit for about 5 minutes to thicken somewhat.
- Serve hot with some grated cheese and cracked pepper on top, with a hot oil or balsamic glaze, with fish, a side of veggies, for breakfast with an egg on top, or however you like!
Note: Makes about 3-4 cups cooked rice