Parmesan Risotto

• 1/2 lb arborio rice
• 2 tbs olive oil
• 2 tbs yellow onion, minced
• 1/2 tbs thyme
• 1/2 tbs garlic, minced

• 1/2 tbs parsley
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 1/2 qt chicken stock
• 1/2 cup parmesan

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1. Saute all ingredients except rice, stock, and cheese until lightly browned
2. Mix in rice and stir for 1 minute
3. Stir in 3/4 qt of stock and cook until mostly absorbed
4. Add 1/2 qt of stock and cook until al dente and loose
5. Add more liquid if needed and stir in cheese
6. Risotto should be a bit gummy and hold together in a loose ball