Risotto Recipe

Prepare the Broth

In a pot, heat the chicken or vegetable broth over low heat. Keep it warm throughout the cooking process.

Sauté the Aromatics

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

Toast the Rice

Add the Arborio rice to the pan. Stir for 2-3 minutes until the rice is lightly toasted and coated with oil.

Add Wine

Pour in the white wine and stir until it has mostly evaporated, about 2-3 minutes.

Incorporate Broth Gradually

Begin adding the warm broth, one ladleful at a time, to the rice. Stir frequently, allowing the rice to absorb the broth before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

Optional Add-ins

If using mushrooms or peas, add them halfway through the broth incorporation process. Stir well to combine.

Finish the Risotto

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

Serve

Garnish with fresh herbs if desired and serve immediately while hot and creamy.