Spring Garlic Risotto

1. 1

   Heat the stock in a saucepan and keep warm on the stove.

2. 2

   Heat the butter in a large saute pan over medium heat.

3. 3

   Add the garlic and saute until soft but not colored, 2 to 3 minutes.

4. 4

   Add the rice and stir to coat.

5. 5

   Add the wine and cook, stirring, until the wine is absorbed by the rice.

6. 6

   Add a pinch of salt.

7. 7

   Add 1 cup of the chicken stock.

8. 8

   Cook, stirring occasionally, until the stock is absorbed, 5 to 6 minutes.

9. 9

   Add another cup of stock, stirring, until absorbed.

10. 10

    Add the remaining 1 cup stock in stagesnot all of the stock may be necessary.

11. 11

    When finished, the rice should be toothsome but not crunchy.

12. 12

    If necessary, continue to add liquid to achieve the desired consistency.

13. 13

    When that liquid has been absorbed, add the grated cheese and stir gently.

14. 14

    Season to taste with salt.

15. 15

    Divide among 4 plates.

16. 16

    Drizzle with olive oil and serve.

No additional tips available.