Sesame Almond Risotto with Parmesan

Ingredients

• 2
  
  tablespoons sesame oil
  
• 1
  
  small onion, minced
  
• 1
  
  cup Arborio rice
  
• 2
  
  teaspoons salt
  
• pepper
  
  to taste
  
• 1/4
  
  cup dry white wine
  
• 5-7
  
  cups hot chicken stock
  
• 1/2
  
  cup grated Parmesan
  
• 1/4
  
  cup sliced almonds
  
• 2
  
  tablespoons cilantro, minced
  

Directions

1. Heat oil in a sauce pan over a medium-low heat and sweat the onion until translucent.
2. Add rice to the pan and toss to coat; add the salt and pepper and saute, stirring constantly, on low heat for about 2 minutes.
3. Add wine to the pan and reduce until it’s almost gone, stirring constantly.
4. Using a ladle add stock to the pan, one by one; once the rice has absorbed the first ladle, add the next one and continue. You must do this on low heat and stir constantly! The process should take 15-20 minutes. The risotto should be creamy and soft.
5. Add Parmesan and stir to incorporate. Turn the heat off and cover. Allow to sit for 2-4 minutes.
6. Garnish with almonds and cilantro.