3 tablespoons unsalted butter 1 onion, minced 1-1/2 cups arborio rice* or medium- grain rice 1/2 cup dry white wine 5 cups chicken stock or canned low-salt broth 1/2 cup chopped fresh chives or green onions Preheat oven to 350 F. Bring medium saucepan of water to boil. Add garlic and cook 30 seconds. Drain. Repeat blanching again, using fresh water. Drain. Transfer garlic to baking sheet. Drizzle 1 tablespoon oil over and toss to coat. Bake until golden, about 25 minutes. Cool. Chop garlic. (Can be prepared 1 day ahead. Cover and refrigerate.) Melt butter with remaining 1 tablespoon oil in heavy medium skillet over medium-low heat. Add onion and saute 5 minutes. Add rice and stir 1 minute. Add white wine and simmer until liquid is almost completely absorbed. Add chicken stock and simmer until rice is tender and mixture is creamy, stirring frequently, about 30 minutes. Mix garlic and chives into risotto. Season to taste with salt and pepper. *Arborio, an Italian short-grain rice, is available at Italian markets and most specialty foods stores.