Basil Risotto

• 1 cup Arborio or other short grain rice
• 3 1/4 cups vegetable stock (kept warm/hot)
• 1 bunch basil (~1 med/large plant)
• 1/2 medium onion (chopped)
• 1 or 2 whole garlic cloves (halved and destemmed)
• 4 tbsps butter
• A few tbsps of olive oil
• 1/4 cup grated Parmesan

1. Heat the few tbsps of olive oil in a large skillet and add the onion and garlic. Saute for 4-5 mins, until onion is clear. Meanwhile, wash, dry and chop the basil, leaving a few small leaves for garnish.
2. Remove garlic, add rice and toast for 3-4 mins.
3. Add hot stock, one ladle at a time, waiting until it is absorbed before adding the next ladle. (~18 mins)
4. Remove from heat, add basil, parmesan and butter, and stir.
5. Cover for 3-4 mins "mantecare", uncover and serve. Garnish with basil leaves.

rice, vegetable stock, basil, onion, garlic, butter, tbsps of olive oil, parmesan

Taken from www.epicurious.com/recipes/member/views/basil-risotto-50004114 (may not work)