Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the chicken or vegetable broth over low heat to keep it warm while you cook the risotto.

2. 2

   Sauté the Aromatics

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

3. 3

   Toast the Rice

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

4. 4

   Add the Broth Gradually

   Pour in 1 cup of the warm broth and stir continuously until it is mostly absorbed by the rice. Repeat this process, adding 1 cup of broth at a time and stirring, until the rice is creamy and al dente, about 18-20 minutes.

5. 5

   Finish with Cheese and Seasoning

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

6. 6

   Garnish and Serve

   Serve the risotto warm, garnished with fresh chopped parsley.