Risotto

Finely chop the onion and garlic.

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

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

Pour in white wine and cook until the alcohol evaporates.

Gradually add warm chicken stock, stirring continuously until the rice is cooked through.

Season with salt and pepper.

Finish by adding Parmesan cheese and butter.

Serve in a dish and garnish with parsley or desired herbs.