Ingredients

The following ingredients have 4 Servings
  • 1-2 tablespoons olive oil
  • 1 peeled small diced yellow onion
  • 3 finely minced garlic cloves
  • 4 cups arborio rice
  • 1 cup chardonnay
  • 10 cups chicken stock (heated)
  • ½ cup heavy cream
  • 1 cup grated parmesan cheese
  • sea salt and pepper to taste

Instruction

  • Add the olive oil to a large pot or rondeau over medium-low heat.
  • Pour in the onions and cook for 8-10 minutes or until lightly browned and translucent.
  • Add in the garlic and cook for 1 to 2minutes.
  • Next pour in the rice and toast for 3 to 4 minutes while stirring every 30 seconds.
  • Deglaze with the wine and stir constantly until all of it has been absorbed into the rice.
  • Add 4-8 ounces of warm chicken stock at a time to the rice while constantly stirring until it has been absorbed and then repeat the process until the arborio rice is cooked and al dente, or slightly crunch.
  • Stir in the cream, parmesan cheese, salt, and pepper and cook for 2 to 3 more minutes.
  • Serve with more parmesan cheese, pepper, and optional parsley garnish.