Red Wine risotto

- 2 tblspoons butter
- 1 onion, finely chopped
-1 large garlic clove, crushed
-1 teaspoon dried thyme
- 1 cup risotto rice
- 1 cup warmed up dry red wine
- 1 cup warmed up chicken or vegetable stock (see links), or water
- ½ cup grated parmesan cheese

- place butter, onion and garlic in frying pan and sauté for 3-4 minutes, stirring
- add thyme and rice and continue sautéing, stirring and tossing, for 3-4 minutes
- add wine and stir for a minute or two
- add chicken stock, stir well, bring to a boil, lower heat, cover pot with lid, and simmer until all liquids are absorbed
- right before serving, while rice is still warm, fold in parmesan cheese
- sprinkle some parmesan cheese on top