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PEEL the onions and garlic cloves, divide the onions into (half) rings and finely chop the garlic cloves. HEAT the vegetable or chicken stock and set aside.
HEAT a knob of butter in a large skillet and sauté the onion and garlic for a few minutes. ADD the rice and thyme sprigs and sauté until the rice is glossy.
ADD a large dash of dry white wine. Gradually add the stock, add the next spoonful when the previous one is completely absorbed. It's possible the rice is done before using all of the stock.
SEASON the risotto with half of the grated cheese, pepper and salt. REMOVE the thyme sprigs and serve with extra grated cheese. Enjoy!