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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Broth
In a saucepan, heat the vegetable broth over medium heat and keep it warm throughout the cooking process.
Sauté Aromatics
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for an additional minute.
Toast the Rice
Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
Add the Wine
Pour in the white wine and stir until it is mostly absorbed by the rice.
Add Broth Gradually
Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle of broth. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
Finish with Cheese
Once the rice is cooked, remove the pan from the heat and stir in the grated Parmigiano-Reggiano. Season with salt and black pepper to taste.
Serve
Garnish with fresh parsley and serve immediately.