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Garlic Risotto

LucieLucie Zaharoff
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  • 2 tbsp olive oil
  • 3 tbsp butter
  • 1/4 cup minced onion
  • 1 1/2 cup arborio rice
  • 1/2 cup white wine
  • 4 cups chicken stock
  • 4 to 6 cloves of garlic, minced
  • 1/2 cup Parmesan cheese
  • salt and pepper
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Heat oil and butter. Sauté onion until soft. Add rice and stir until opaque. Stir in wine. Add stock 1/2 cup at atone. Keep risotto bubbling gently as you add stock. Add garlic in halfway through. When rice is done in 20 to 30 minutes stir in cheese. Season with salt and pepper.

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