Classic Risotto with Parmigiano and Fresh Herbs

Method

1. Heat the stock in a pot and keep it warm.
2. Sauté onion and garlic in butter until translucent.
3. Add Arborio rice and toast for 2 minutes.
4. Pour in white wine and cook until absorbed.
5. Add hot stock gradually, stirring constantly.
6. When rice is al dente, stir in Parmigiano Reggiano.
7. Stir in chopped fresh thyme and parsley.
8. Season with salt and pepper.