Risoto Recipe

Place the stock in a medium saucepan and bring to a gentle simmer over low-medium heat. Keep it at a bare simmer for the entire cooking process so it stays hot when added to the rice.

In a wide, heavy-bottomed sauté pan or shallow saucepan, heat 1 tablespoon of butter and 1 tablespoon olive oil over medium heat until shimmering.

Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, avoiding browning.

Add the Arborio rice to the pan with the aromatics. Stir to coat the grains in the butter and oil and toast lightly for 1–2 minutes; the edges of the rice will look translucent.

Pour in the white wine and stir constantly until the wine is mostly absorbed, about 1–2 minutes. This deglazes the pan and adds acidity for balance.

Begin adding hot stock one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Maintain a gentle simmer. Continue this process for 18–22 minutes, until the rice is cooked through with a slight bite (al dente) and the mixture is creamy.

Taste the rice around 18 minutes to check texture. You may not use all the stock or you may need an extra 1/4 cup depending on desired creaminess. Reserve any unused hot stock.

When the rice is just tender and the risotto has a loose, creamy consistency, remove the pan from the heat. Stir in the remaining 2 tablespoons butter and the grated Parmesan until melted and fully incorporated to create a glossy finish.

Season with salt and freshly ground black pepper to taste. Stir in chopped parsley and lemon zest if using. If adding optional cooked shrimp, chicken, or sautéed mushrooms, fold them in now and gently heat through for 1–2 minutes.

Spoon the risotto into warmed bowls. Finish with an extra sprinkle of Parmesan and a small pat of butter or a drizzle of olive oil if desired. Serve immediately; risotto is best eaten right away while creamy.