Parmesan Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a medium saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.

2. 2

   Sauté Onion and Garlic

   In a large, heavy-bottomed pot, heat the olive oil and 1 tablespoon of butter over medium heat. Add the finely 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 Arborio rice to the pot, stirring it to coat with the oil and butter. Toast the rice for about 2 minutes, until the edges become slightly translucent.

4. 4

   Deglaze with Wine

   Pour in the white wine and stir continuously until the wine is mostly absorbed by the rice, about 3-4 minutes.

5. 5

   Add Broth Gradually

   Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Wait until the liquid is almost completely absorbed before adding the next ladle. Repeat until all the broth is used and the rice is creamy and al dente, about 18-20 minutes.

6. 6

   Finish with Cheese and Seasoning

   Once the risotto is cooked, remove it from heat. Stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.

7. 7

   Garnish and Serve

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