Risotto

We love Risotto at our house.  So, I thought that I should share one of our favorite recipes.

2 cups Arborio Rice
olive oil or butter (as much or little as you would like) I use about 4 Tblsp Olive Oil
1/2 Cup White Wine
32 oz Chicken Stock (one box)
Fresh Grated Parmesan Cheese

Add Olive Oil to a large pan
Add rice and stir for a minute or so
Add White Wine; stir until absorbed
 Add Chicken Stock 1/2 cup at a time.  Making sure liquid is absorbed before adding another 1/2 cup. Stir constantly.  Continue until all chicken stock is used.
 Add about  1/4 cup or more Grated Parmesan Cheese

Container of grape tomatoes
two cloves of garlic
lots of Olive Oil
red pepper flakes
Fresh Basil

In another pan:
Add lots of Olive Oil.  No set amount, but I use a lot.  It depends on how much you want to drizzle over the rice at the end.  I'd guess 1/4 cup to 1/2 cup
Slice garlic.  As much as you would like.  We use two cloves.  Brown them in the Oil and then remove them to add on our plates at the end.
I then cut grape tomatoes in half and add to hot Olive Oil.  Be careful, they pop a lot.
Add as much red pepper flakes as you like
Cook until tomatoes are soft

Spoon over Rice, add Fresh Basil, sliced garlic and more fresh grated Parmesan cheese

I think my oldest daughter made this up.  It's really good!!!