Risotto

1 cup Arborio Rice
4 cloves garlic, minced
1 cup onion, diced
3 ribs celery, diced
2 tsp olive oil
4 cups chicken stock
½ cup white wine

In a stock pot, bring chicken stock to a boil. Turn on low and keep warm.

In a saute pan with high sides, saute the garlic in the olive oil until lightly brown on medium low heat. Add in the onion and celery and sauce for about a 1 minute. Add in the rice and stir. Add in the wine and let reduce until wine has almost disappeared. About 1 – 2 minutes. Stir in one laddle of stock at a time. Let the stock soak into the rice until almost a creamy look and then add another laddle of stock in, until the stock in gone. This will take anywhere from 20 – 30 minutes.

Add in any additional flavorings that you desire. Mushrooms (with the celery & onions), spinach before the last laddle of stock, fresh herbs, shrimp, chicken etc. Be creative. My favorite version is spinach, basil and shrimp.