Ingredients

• Canola oil
• 2 finely diced yellow onions
• 1 heaping tablespoon minced garlic
• 1 pound arborio rice
• 1/2 cup white wine
• 32 to 48 ounces hot vegetable stock
• Salt and black pepper to taste

Instructions

1. In a medium saucepan coated with oil, sweat the onions and garlic on medium heat. Season. Add the rice and saute the rice for 3 to 5 minutes. Add wine and let rice completely absorb. Slowly add the hot stock, 1 ladle at a time while stirring. The rice needs to completely absorb the stock before another ladle is added. Stir the risotto often. The risotto is done when a creamy texture is achieved. Check for seasoning.