Heat stock in a large pan. Only add warm stock to the rice.
Heat 1 Tablespoon butter or oil in a large pan.
Saute' onions 2 to 3 minutes until soft.
Add garlic to the pan with onions and cook for one minute.
Add the rice and stir to coat in oil.
Add the wine and deglaze the pan.
Stir until the wine evaporates.
Add 1/2 cup stock at a time to the rice, stirring rice until stock is absorbed.
Continue adding stock and stirring until rice is al dente.
Season with salt and pepper. Taste and adjust if necessary.
Add cheese and butter. Stir until combined and cheese is melted.
Serve immediately.
Notes
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.