Best Basic Risotto

<li>2 ounces unsalted butter</li>
<li>1 tablespoon olive oil</li>
<li>1 medium onion diced</li>
<li>3 garlic cloves peeled and chopped</li>
<li>11 ounces Arborio or Carnaroli rice</li>
<li>1 cup dry white wine</li>
<li>1 pint chicken stock, keep hot</li>
<li>2 tablespoons Parmesan cheese</li>


Prep Time: <strong>15 mins</strong> |  Ready In: <strong>40 mins</strong>  |  Servings: <strong>2</strong>
<li>Melt the butter and mix with the oil in a large pan.</li>
<li>Add the onions and sweat gently for 3 minutes or until soft. Do not let them brown.</li>
<li>Add the garlic.</li>
<li>Stir in the rice. Continue stirring for about 2 minutes to ensure that all the rice is coated.</li>
<li>Add the white wine, a few ounces at a time, stirring constantly until the liquid is completely absorbed.</li>
<li>Add the hot stock a ladleful at a time, stirring gently the entire time.</li>
<li>Make sure each ladleful is mostly absorbed before adding the next.</li>
<li>Constantly stir until the rice is just cooked, about 25 minutes.</li>
<li>Remove from the heat, stir in the Parmesan, and serve.</li>
<strong> Nutrition Information:</strong>

1050 Calories | 35g Total Fat | 16g Saturated Fat |  70mg Cholesterol | 440mg Sodium | 560mg Potassium | 143g Carbohydrate | 6g Dietary Fiber | 8g Sugars | 21g Protein

<em>Recipe Source: <a title=”Best-Basic-Risotto” href=”″ target=”_blank”>Yummly/Food Republic</a></em>