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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
canola oil |
2 finely diced yellow onions |
1 heaping tablespoon minced garlic |
1 pound arborio rice |
1/2 cup white wine |
32 to 48 ounces hot vegetable stock |
salt and black pepper to taste |
Directions:
1. In a medium saucepan coated with oil, sweat the onions and garlic on medium heat. Season. Add the rice and saute the rice for 3 to 5 minutes. Add wine and let rice completely absorb. Slowly add the hot stock, 1 ladle at a time while stirring. The rice needs to completely absorb the stock before another ladle is added. Stir the risotto often. The risotto is done when a creamy texture is achieved. Check for seasoning.
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