Creamy Garlic Parmesan Risotto

This is a basic risotto recipe. You can use it to start with and add different spices or additions to change the simple side dish into a main entree. INGREDIENTS 4 cups chicken stock 2 tablespoons olive oil 3 tablespoons unsalted butter, divided 1 clove garlic 1 1/2 cups Arborio rice 1/2 cup dry white wine 1/4 cup finely grated Parmesan cheese 1 Tbs parsley or Italian Seasoning (your choice) Fresh ground salt, to taste Freshly ground black pepper, to taste INSTRUCTIONS 1. Warm the chicken stock so it is just below a simmer temp. This will incorporate it best with the rice. 2. Add olive oil to a heavy bottom chef or stock pan. Warm it. Add 1 Tbs butter and melt. Add the garlic and saute until it is fragrant. 3. Add the Arborio rice to the pan and lightly toast it for 2 - 3 minutes. Do not brown the rice. This helps set the starch. 4. Add the wine and stir until it is fully absorbed. 5. Add the stock 1 cup at a time, stirring until the broth is absorbed fully before adding another cup. This process should take about 20 minutes. 6. Stir in the remaining butter, Parmesan, and spices. 7. Season with salt and pepper to taste. NOTE: You can turn this into an entree by adding 2 cups diced cooked chicken, or 1lb of browned ground sausage. Adding 1lb of oven roasted grape tomatoes, or sauteed mushrooms makes a lovely option as well.