1. Bring chicken stock to a boil in a sauce pan on the back burner, reduce heat to medium low to keep it warm.
2. Heat butter in a large sauce pan over medium high heat, add onion and sauté until soft.  Add garlic and sauté for 30 seconds.
3. Add rice and stir to combine until rice smells toasty.
4. Add white wine to deglaze pan, stirring until almost completely absorbed.
5. Begin adding stock with ~ 1/2 cup ladle fulls one at a time.  Stirring, nearly, constantly after each ladle full until ,
6. most of the chicken stock is absorbed before adding another ladle full.  Continue until most of the chicken stock as been used, this is approximately 20-25 minutes.
7. Remove the risotto from the heat and add the remaining butter and the Parmesan cheese.

Bacon Risotto:

1. Fry bacon and use the bacon grease to sauté onion and continue as above and finish with the fried bacon crumbles t serve.

Dried Mushroom Risotto:

1. Heat 2 cups water or chicken stock in a large measuring cup and add ~2 oz dried mushrooms and soak for 40 minutes.
2. Remove mushrooms from soaking liquid and coarsely chop.
3. Add the chopped mushrooms when sautéing the onion.
4. You can filter the soaking liquid and use with the chicken stock for cooking the risotto.