Risotto

Indulge in a creamy Italian risotto, where Arborio rice meets the richness of Parmesan and a splash of white wine. This comforting dish is perfect for a cozy weeknight dinner or a special gathering with loved ones.

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1 medium onion
• 2 cloves garlic
• 1 cup dry white wine
• 1 cup Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons butter
• Salt and pepper to taste salt and pepper

Method

1. 1

   In a saucepan, heat the broth over low heat to keep it warm.

2. 2

   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

3. 3

   Add the minced garlic and sauté for an additional minute until fragrant.

4. 4

   Stir in the Arborio rice, allowing it to toast for about 2 minutes while stirring constantly.

5. 5

   Pour in the white wine (if using) and stir until fully absorbed by the rice.

6. 6

   Begin adding the warm broth one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more broth. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

7. 7

   Once the rice is cooked, remove from heat and stir in the butter and grated Parmesan cheese until creamy. Season with salt and pepper to taste.

8. 8

   Serve hot, garnished with additional Parmesan and fresh herbs if desired.