Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the chicken or vegetable broth over medium heat. Keep it warm but not boiling.

2. 2

   Sauté the Aromatics

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

3. 3

   Toast the Rice

   Add the Arborio rice to the skillet, stirring to coat the grains with the oil and butter. Cook for about 2 minutes until the rice is slightly translucent around the edges.

4. 4

   Deglaze with Wine

   Pour in the white wine and let it simmer until the liquid is mostly absorbed, stirring constantly.

5. 5

   Add the Broth Gradually

   Begin adding the warm broth one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more, which should take about 20 minutes. Continue this process until the rice is creamy and al dente.

6. 6

   Finish the Risotto

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

7. 7

   Garnish and Serve

   Serve the risotto hot, garnished with chopped fresh parsley.