Risotto Recipe

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups chicken broth, kept warm
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. 1

   In a large saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Add the garlic and cook for 1 minute more.

2. 2

   Stir in the Arborio rice and cook, stirring constantly, until the edges of the grains are translucent, about 2 minutes.

3. 3

   Pour in the white wine and stir until it has mostly evaporated.

4. 4

   Add the warm chicken broth, one ladleful at a time, stirring frequently and allowing the liquid to be absorbed before adding the next ladleful. Continue this process until the rice is creamy and al dente, about 20-25 minutes.

5. 5

   Remove the pot from heat and stir in the remaining butter and Parmesan cheese until melted and creamy. Season with salt and black pepper to taste.

6. 6

   Serve the risotto hot, garnished with chopped fresh parsley if desired.