Garlic Chive Risotto

Finally, I've gotten to those garlic chives. These are similar to regular chives, but obviously, more garlicky. You can put them in just about anything for a little extra flavor, but they don't have an appealing texture when raw.

I made risotto once before this, but this time, it turned out much better. I think that's because I used more stock this time around.

Ingredients:
1 cup arborio rice
2 tablespoons butter
1/4 cup dry white wine
6 cups chicken or vegetable stock
1/2 small red onion, chopped finely
3 cloves garlic, chopped coarsely
7-8 garlic chives (use the parts that crunch when you chop them)
1/4-1/2 cup grated Parmesan cheese
Salt and Pepper to taste
1-2 tablespoons of truffle oil (optional)
**The second time I made this, I added a teaspoon of turmeric, which gave my risotto a beautiful golden hue (not pictured here).

Fry the onions in the butter. Add the rice and saute at a low heat until well coated, adding more butter if necessary. Add the white wine and cook at low heat until absorbed. Slowly start adding the stock, 1/4 cup at a time. Add more when absorbed. Stir frequently but not constantly. It should take you about 20 minutes to use up that stock. Add the garlic and garlic chives halfway though.

When finished, at the Parmesan and truffle oil. Salt to taste and stir well. Serve quickly.