Risotto (serves 2)

1 T butter or olive oil (butter tastes better)
2-3 cloves garlic peeled and minced
½ medium sized onions
1 stalk celery diced
¼ -1/2 c white wine (optional, do not use red)
8 oz rice (short grain)
2 c stock (I use chicken, but you could use veggie)
½ c grated fresh parmesan cheese
Add-ins such as fresh basil, sautéed mushrooms, chorizo, cooked asparagus, artichokes, sun dried tomatoes, olives, etc.


Melt butter over med-low heat add garlic, celery, and onion and cook for 2 minutes.
Meanwhile on separate burner heat stock in a pot until simmering and keep ready.

Add rice to onion mix and cook for 1 more minute, then add wine, stir until evaporated, and then start adding hot stock to rice a ladleful at a time, stirring until evaporated- continue doing this until the rice is the desired texture. When rice is cooked, keep stirring while adding the add-ins and finally the grated cheese, which will make it creamy.

I like to top with toasted almonds and more cheese and serve with garlic toast.

This is my new favorite! Pictures to follow.