Risotto

This recipe is for basic risotto.  It can be enjoyed as is or it will serve as the base for many exciting variations.  Add shrimp, lobster, mushrooms, asparagus, etc.  the possibilities are really endless.

1.5 cups arborio rice (MUST BE ARBORIO)

48oz chicken stock

1 tbls minced garlic

1 onion diced small

1/3 cup olive oil

Asiago cheese for garnish

Heat oil in a stock pot.  Add onion and garlic and cook for 3 minutes until onion is soft and translucent.  Add rice and stir constantly until each gran is covered by oil.  Add stock 1 cup at a time and stir between additions until stock is mostly absorbed.  You can use canned chicken stock or homemade.  You can also do a chicken/beef split and use white wine or sherry.  Just be careful because the stock effects the final flavor of the dish.  You will keep adding 1 cup at a time and stirring until the rice is soft enough for your liking.  Usually this takes about 30 minutes on medium-high heat.  You may need more or less stock depending on you likes. 

Once the risotto is ready plate it and garnish with asiago or other quality sharp Italian cheese.