Risotto

Finely chop onion and garlic.

Heat olive oil in a pan and sauté the onion and garlic.

Add rice (Arborio) and stir-fry until it becomes translucent.

Pour in white wine and cook until the alcohol evaporates.

Gradually add warmed vegetable or chicken stock while stirring and simmering.

Continue adding stock in portions until the rice is perfectly cooked.

Stir in butter and Parmesan cheese to finish.

Transfer to a plate and garnish with parsley or other herbs.