Risotto201212150(Yu min jeong)

Onion - 1/2
Garlic - 2 or 3 pcs
Olive oil - Some
Rice - 300g
Bay leaf - 1
White wine - Some
Butter - 1 Tablespoon
Parmesan - 50g
Salt, Pepper - To Taste
Beeef Stock or Chicken Stock - As need

1. Heat the oil in a large, heavy bottomed saucepan over medium heat.
2. Add the oinion and saute until brown
3. Add the rice and stir for 2 minutes.
4. Add about stock and stir until the luquid is absorbed.
5. Continue adding liquid, at a time and stirring constantly, until the rice is tender and has a creamy
6. Add Parmesan and stirring
7. Add salt, pepper, small pieces parsely