- 1 cup Arborio rice
- 2 T butter
- 1 onion chopped
- 1 tsp garlic salt
- 3 cup chicken stock
- 1/2 cup white wine
- 3/4 cup parmesan cheese grated
- freshly ground pepper
- In a heavy saucepan, saute rice in butter stirring constantly. Add onion and garlic salt. Saute until onion is tender.
- Slowly add 1 cup stock, stirring frequently. As the liquid cooks down, continue adding 1/2 cup stock at a time until all the stock is used and the mixture is very creamy.
- Stir in white wine. Fold in cheese. Fold in 1 T butter and top with ground pepper.