Recipe - Vegetarian Risotto

Canola oil
2 Finely minced yellow onions
1 tablespoon Minced garlic
1 pound Arborio rice
One half cup White wine
32 ounce Hot vegetable stock; (32 to
48)
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.

Yield: 4