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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Broth
In a saucepan, heat the chicken or vegetable broth over low heat. Keep it warm but not boiling.
Sauté the Aromatics
In a large skillet, heat the 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 sauté for another minute.
Add the Wine
Pour in the dry white wine and cook, stirring frequently, until the wine is mostly absorbed.
Incorporate the Broth
Start adding the warm broth, one ladleful at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ladleful. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
Finish the Risotto
Once the rice is cooked, remove the skillet from heat. Stir in the remaining butter and the grated Parmesan cheese. Season with salt and black pepper to taste. Add chopped parsley for garnish.
Serve
Serve the risotto immediately, garnished with additional parsley and Parmesan if desired.