Garlic Parmesan Risotto

INGREDIENTS

-1/2 medium onion, finely diced
-5 cloves garlic, minced
-1 tbsp olive oil
-1 tbsp unsalted butter
- Florida Pure Garlic Infused Sea Salt to taste
-4 cups vegetable stock
-1/4 cup dry white wine
-1 cup Arborio rice
-1 cup Parmesan cheese, freshly grated
-3 tbsp parsley, chopped

INSTRUCTIONS

1. Heat stock and keep warm throughout cooking process.
2. Add butter and olive oil to a large skillet over medium heat.
3. Add onions and cook until just tender, then add garlic and cook for one minute longer.
4. Add the rice and toss to coat each grain with oil.
5. Add the wine, stirring until it is absorbed.
6. Add a ladle full of stock, stirring until it is absorbed.
7. Repeat step 6 until most of stock is used; 17-25 minutes depending on temperature.
8. With the last ladle of stock, add parsley. Let stock only absorb halfway, then add the Parmesan.
9. Let the stock absorb and reduce until risotto is thick and creamy.
10. Serve with freshly grated Parmesan.
11. Enjoy!