2 teaspoons vegetable oil
1 cup mild white onion, finely chopped
2 garlic cloves, smashed into a paste
1 1/2 cups Arborio rice (if you want a creamier style, try cracked Arborio
1 3/4 cups vegetable stock*
Freshly ground pepper, to taste
1/4 cup (about 1 ounce) Wisconsin Parmesan cheese, grated
1/2 cup (2 ounces) Wisconsin Fontina cheese, shredded
3 tablespoons Italian parsley, chopped
White truffle oil, to taste (optional)**
* For a fuller-flavored rice, use chicken stock.
** For a pungent, earthy flavor that brings out the full flavor of the cheeses, add a few drops of white truffle oil to the risotto a few seconds before plating.