3-4 Cups of Vegetable Stock
2 Cloves Minced Garlic
2 tbs Extra Virgin Olive Oil
1/2 Cup White Wine
1 Cup Arborio Rice
2 tbs Butter
2 tbs Grated Parmesan
Handful of Spinach
In a small pot, heat the broth or stock and keep warm at a simmer.
In a skillet, sauté chopped shallots and garlic in olive oil until golden.
Add rice to the skillet and cook until translucent, about 5 minutes.
Turn the fire down to a medium heat and pour in the wine.
Once the wine has absorbed, ladle in about a cup of broth and stir. Keep an eye on your risotto so it doesn’t burn. Once the stock has absorbed, add another cup of stock. Repeat process until stock is finished and rice is tender. It should have a nice bite, but shouldn’t be raw. Taste as you go!
In the meantime, toast slivered almonds in a pan until golden brown.
Turn off the heat and add butter and grated parmesan and let them both melt into the risotto. Add spinach and let it wilt (optional).
Garnish with toasted almonds!