1- Medium Sweet Onion Diced

3- Tablespoons Olive Oil

1- Tablespoons Minced Garlic

¼- Teaspoon Sea Salt

1- Cup Arborio Rice

4- Cups Chicken Broth

1- Cup Parmesan Cheese

In a large skillet add olive oil, minced garlic and diced onion.  Saute’ onion until clear. Stir in Arborio Rice and salt coating rice with oil.  In a saucepan warm all of chicken broth.  Add one cup of broth at a time to the rice mixture, stirring continually.  When one cup of broth is absorbed, add in next cup.  When all of chicken broth is absorbed, stir in parmesan cheese.  Serve immediately.  *I add other things to my risotto.  Asparagus and mushrooms are two of my favorite.