Cream Risotto

Chop the onion and garlic.

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

Add the rice and sauté together.

Pour in white wine and cook off the alcohol.

Gradually add warm chicken stock several times, cooking the rice until done.

When the rice is almost cooked, add heavy cream and Parmesan cheese, and mix well.

Season with salt and pepper to taste.

Garnish with parsley to finish.