Risotto Recipe

Directions

1. 1

   Prepare the Ingredients

   Finely chop the onion and garlic. Measure out the Carnaroli rice and broth.

2. 2

   Sauté Onion and Garlic

   In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.

3. 3

   Toast the Rice

   Add the Carnaroli rice to the saucepan and stir well to coat the grains in oil. Cook for about 2-3 minutes, stirring constantly, until the rice is slightly translucent around the edges.

4. 4

   Add Broth Gradually

   Pour in a ladle of warm vegetable broth, enough to cover the rice. Stir continuously until the liquid is mostly absorbed. Repeat this process, adding broth one ladle at a time, and stirring frequently. Allow the rice to absorb each addition of broth before adding more, about 18-20 minutes total.

5. 5

   Finish with Cheese and Butter

   Once the rice is al dente and creamy, remove the saucepan from heat. Stir in the butter and grated Parmesan cheese until melted and combined. Season with salt and black pepper to taste.

6. 6

   Garnish and Serve

   Serve the risotto hot, garnished with chopped fresh parsley and additional Parmesan if desired.