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Canola oil
2 finely diced yellow onions
1 heaping tablespoon minced garlic
1 pound arborio rice
1/2 cup white wine
32 to 48 ounces hot vegetable stock
Salt and black pepper to taste
In a medium saucepan coated with oil, sweat the onions and garlic on medium heat. Season. Add the rice and saute the rice for 3 to 5 minutes. Add wine and let rice completely absorb. Slowly add the hot stock, 1 ladle at a time while stirring. The rice needs to completely absorb the stock before another ladle is added. Stir the risotto often. The risotto is done when a creamy texture is achieved. Check for seasoning.
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