Dairy-Free Risotto Milanese with Oat Beverage

1. In a small butter warmer/saucepan, add the Organic Valley Oat Beverage to a simmer with the garlic and chili. Reduce to low. 
2. In a heavy bottom saucepan, melt 2 tablespoons butter over medium heat with 2 tbsp olive oil. When it begins to bubble, add onion and sauté until softened and translucent, 7 to 10 minutes with a hefty pinch of salt. Add the arborio rice and toss it around with a wooden spoon to coat it well with butter, but do not let it brown, but it should have a nutty aroma.
3. Add the white wine and stir until it reduces and is nearly evaporated. Remove the chili and garlic cloves from the Oat Beverage. 
4. Add 1/4 of warm veggie stock and stir continuously until rice absorbs the liquid before adding 1/4 cup of the summer Oat Beverage. Then add the pinch of saffron. Continue alternating adding the stock and Oat Beverage continuously stirring until rice is tender and creamy - about 30-40 minutes.
5. Taste the rice to see if it’s tender and cooked. Then stir in the remaining 1 tablespoon of butter and 1/2 cup of parmesan chese. The grains of rice will be soft and creamy, yet separate. Serve immediately. Garnish with additional freshly grated cheese, if you’d like.