Herbed Risotto

Step 1: Put your stock or broth into a saucepan, and bring it to a simmer on the stove, with a ladle nearby or in the pot (if metal).

Step 2: Combine the herbs you want to use, and one of the minced garlic cloves in a bowl, and set aside.

Step 3: Heat the olive oil over medium heat in a wide, heavy skillet or saucepan.

Step 4: Add the onion and 1/2 teaspoon salt, and cook gently until it is just tender, about 3 minutes. Do not brown.

Step 5: Stir in the rice and the remaining 3 cloves of garlic, and stir just until the grains of rice become separate and begin to crackle.

Step 6: Add the wine and cook, stirring, until it is absorbed (be careful, as you are putting a flammable ingredient into a hot pan).

Step 7: Begin adding the simmering stock, 1-2 ladle fulls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Make sure each ladle full of broth is ALMOST absorbed before adding more broth. When the rice is tender all the way through but still chewy, usually in 20-25 minutes, it is done. Taste now and correct seasoning.

Step 8: Add another ladle full of stock to the rice (more or less to your liking of wetness).

Step 9: Stir in the herbs, pepper and Parmesan, and remove from the heat. The mixture should be creamy, but not soupy. (Note: If you put some on a plate and tilt the plate the mound of rice should flatten out.)

Step 10: Serve right away.