Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the chicken or vegetable broth over low heat and keep it warm throughout the cooking process.

2. 2

   Sauté the Aromatics

   In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for an additional minute.

3. 3

   Toast the Rice

   Add the Arborio rice to the skillet and stir for about 2 minutes until the rice is lightly toasted and coated with the oil and butter.

4. 4

   Deglaze with Wine

   Pour in the white wine and stir until it is mostly absorbed by the rice.

5. 5

   Add the Broth Gradually

   Begin adding the warm broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

6. 6

   Finish with Cheese and Butter

   Once the rice is cooked, remove from heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and black pepper to taste.

7. 7

   Serve

   Garnish with chopped fresh parsley if desired and serve immediately.