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In a large pot add the vegetable stock and heat over medium-low heat until warmed to about 120 to 130ºF (49 to 54ºC), about 10 minutes.
Heat a separate dutch oven or large saute pan with high sides over medium heat. Add 2 tablespoons of olive oil, once hot add the onions and garlic. Cook until soft and translucent, about 3 minutes.
Add the rice, stir and cook until the grains are coated with oil and lightly toasted, about 2 minutes.
Add the wine to the pan, stir until the liquid has evaporated, about 1 to 2 minutes.
Add the warm stock, ½ cup at a time, stirring frequently. Add more stock once most of the liquid has been absorbed. Continue to add the stock in ½ cup additions, stirring continuously for the liquid to be absorbed, and until the rice is tender yet slightly chewy, about 25 to 30 minutes. The final result should be loose, separate grains that are creamy and suspended in the stock, with pudding or oatmeal-like consistency. Not all of the stock may be used.
Turn off the heat and stir in the parmesan cheese, salt, and black pepper. Season to taste.
Immediately serve garnished with parmesan cheese and parsley.