Risotto Recipe

Place the stock in a medium saucepan and bring it to a gentle simmer over low-medium heat. Keep it at a bare simmer while you cook the risotto so it is hot when added to the rice.

In a wide, heavy-bottomed sauté pan or Dutch oven over medium heat, add the olive oil and 1 tablespoon of the butter. Once the butter melts and begins to shimmer, add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and soft but not browned, about 6–8 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant, stirring to avoid browning.

Add the Arborio rice to the pan with the onions and garlic. Stir constantly for 1–2 minutes until each grain is glossy and slightly toasted at the edges. This helps develop flavor and coating for proper risotto texture.

Pour in the white wine and immediately stir, scraping any fond from the bottom of the pan. Cook until the wine is almost completely absorbed by the rice (about 2–3 minutes).

Begin adding the simmering stock one ladle (about 1/2 cup) at a time, stirring frequently but not constantly (a gentle continuous stir prevents sticking and helps release starch). Wait until most of the liquid is absorbed before adding the next ladle. Maintain a gentle simmer; adjust heat so the rice barely bubbles.

Continue this process for 18–20 minutes total from the first addition of stock. Taste a grain around 16 minutes: the rice should be tender with a slight al dente center and the overall consistency should be creamy and slightly loose — not dry or soupy. If needed, add a little more hot stock or water to reach the correct texture.

When the rice is cooked to your preferred doneness, remove the pan from the heat. Stir in the remaining 2 tablespoons butter, the grated Parmesan, and the mascarpone (if using) until melted and fully incorporated. This is the risotto's 'mantecatura'—it should be glossy and creamy.

Season with salt and freshly ground black pepper to taste. If you added salty ingredients (e.g., Parmesan or stock), taste first and adjust sparingly.

If using optional add-ins (mushrooms, peas, shrimp, scallops), fold them in now. For peas, fold gently to heat through. For shrimp or scallops, ensure they are cooked separately and warmed before folding in to avoid overcooking.

Spoon the risotto onto warm plates or shallow bowls. Garnish with chopped parsley and chives. Add an extra sprinkle of Parmesan and a drizzle of olive oil if desired.

Serve immediately while the risotto is creamy and hot. Risotto is best eaten right away — it will thicken as it stands.