Add vegetable stock to a saucepan and heat over low heat.
In a large skillet add olive oil over medium heat. Add in the onion and cook for 2-3 minutes, until it is translucent. Then add in the garlic and cook for 1 minute more.
Add the rice into the skillet and stir, making sure the rice is fully coated by the oil. Let sit for 1 minute, then stir. Repeat until the rice is lightly toasted, about 3 minutes total.
Stir the white wine into the skillet and stir until the rice has absorbed the wine.
Add in vegetable stock, ½ cup at a time, stirring until it is spread evenly through the pan. Let it sit and bubble for a minute, then stir. Repeat until almost all of the stock is absorbed.
Repeat with remaining stock, ½ cup at a time.
Remove the skillet from the heat and stir in the butter and parmesan cheese, stirring until fully incorporated. Season to taste with salt and pepper.
Divide onto plate and garnish with freshly chopped parsley.
Tips for Making Risotto:
t's easier for the rice to absorb the stock if it is warm. Don't skip the first step of warming up the stock in a saucepan!
Rice, other than instant rice, takes a while to cook and become soft enough to eat. Don't rush making risotto, as there's nothing tasty about crunchy rice. On average, risotto takes 30 minutes to make. Sometimes it takes 25 minutes and other times it takes 40 minutes. The temperature of your stove comes into play here.
Nearly all of the stock must be absorbed before adding more. My technique is to stir in the stock, let it sit until it begins to bubble, then stir again. Repeat that process until nearly all of the stock is absorbed and when you push the rice to the side there is a glistening trail left in the pan.
Add the stock in slowly! I never add more than ½ cup of stock at a time to make sure the rice can fully absorb it before adding more.
scallops, shrimp, steak or top with vegetables like mushrooms or asparagus