Ingredients

8 cups chicken stock
2 cups water
4 Tablespoons olive oil
1 minced onion
pinch of salt
2 cloves garlic
pound Arborio rice
1 cup white wine
1 Tablespoon butter
2/3 cup Parmesan cheese
season with salt to taste

Instructions

1. In a small stockpot, bring the stock and water over medium heat.  Once stock comes to temperature, reduce the heat to low to keep at a simmer.

2. In a large fry pan, heat oil over medium heat.  Add the onions and pinch of salt, cook until translucent.  Then add garlic and cook for about 30 seconds or until fragrant.

3. Add rice and cook, stirring constantly, until the grains are opaque, about 1 minute.

4. Add the wine and cooking, stirring frequently, until liquid nearly evaporated.  Add a ladle of hot stock, cook stirring constantly, until the stock is nearly all evaporated.  Continue adding a ladle of stock as the previous addition is nearly absorbed and  until rice is tender and the risotto is creamy.  It takes about 23 minutes.

5. Add the butter and stir until melted and well blended.

6. Off heat, stir in Parmesan cheese and mix well.

7. Adjust the seasoning to taste.