Parmesan Risotto

Steps

1. Heat the stock - In a separate large saucepan, heat your chicken stock to a simmer then reduce to the lowest heat just to keep it very hot without boiling.
2. Cook aromatics - in a heavy pot or dutch oven over medium-low heat, add butter and oil, and sautee onions with salt, stirring with a spatula until softened (do not brown the onions). Add garlic and stir for 30 seconds.
3. Toast rice - add rice, increase to medium heat, and stir for about 3 minutes until the rice is toasted and starting to look translucent.
4. Add white whine - stir in the white wine and continue stirring for 2 minutes or until mostly evaporated.
5. Add stock - using a ladle, add one ladle-full at a time and continue stirring until absorbed before adding another ladle-full. Continue this process until the rice reaches your desired doneness. This takes 20-25 minutes.
6. Add-ins - add the remaining butter and parmesan cheese then season to taste with salt if needed and serve garnished with more cheese and freshly cracked black pepper.