Herb & Garlic Risotto

Ingredients:
4 c. vegetable stock (or chicken stock)
1 Tbsp. Garlic Olive Oil
1 Tbsp. Butter Olive Oil
1/2 medium onion (diced)
4 cloves minced garlic
1 c. arborio rice
1/4 c. dry white wine
1 c. parmesan cheese (freshly grated, plus extra for serving)
3 Tbsp. Gourmet Inspirations Veggie Fusion Spice Blend (or your preferred blend of fresh or dried herbs)
Von Slick's Garlic Confit Finishing Butter (optional)

In a sauce pan, heat the 4 cups of vegetable stock to near simmering, then reduce heat and keep warm.

To a medium-large large frying pan or saucepan, bring olive oils up to temperature over medium heat. Add onion and cook until translucent, then add minced garlic and cook until fragrant (about 1 minute).

Add arborio rice to the onion and garlic mixture. Stir or toss to coat the rice, and cook 1 minute to begin to let the rice absorb the oils and flavours from the onion and garlic.

Add the white wine and stir rice gently until the wine has absorbed. Add one ladle full (approximately 1/2 cup) of veggie stock and stir rice gently until it absorbs. Continue to add veggie stock one ladle full at a time, stirring gently until mixture has absorbed the liquid each time. This should take about 17-25 minutes.

When you have added the final ladle full of veggie stock, stir gently and while it is absorbing add the Veggie Infusion Spice Blend and then add your 1 cup parmesan cheese when liquid is nearly absorbed. Remaining liquids will thicken with the addition of the parmesan.

Rice should be creamy and thick, but not soupy.

Finish with additional sprinkle of Veggie Infusion Spice Blend and 1 tablespoon (1 round slice) of Von Slick's Garlic Confit Finishing Butter if desired. (Stir the finishing butter in to help mixture become extra-rich and glossy-looking if desired.)