Risotto

Begin by heating your stock and keeping it warm.
Add butter and oil to a large skillet over medium heat.
Add the onions and cook then add the garlic. Cook 1 minute longer.
Add the rice and toss to coat.
Add the wine and stir until it is absorbed.
Add 1 ladle full of the stock and stir until it absorbs.
Repeat this until you have used almost all of the stock.
When you add the last ladle of stock, also add the parsley, but only let the stock absorb halfway and then add your cheese.
Let it absorb until it is creamy and thick, but not soupy.
Serve, adding extra parmesan if desired.

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