Garlic Risotto

LucieLucie Zaharoff
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Garlic Risotto by Lucie
Garlic Risotto by Lucie


  • 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 a time. 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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