How to Make Perfect Creamy Risotto

Ingredients

• •1 tablespoon olive oil
• •2 tablespoons unsalted butter
• •1 small onion, finely chopped
• •2 garlic cloves, minced
• •1 cup Arborio rice
• •1/2 cup dry white wine
• •4 cups chicken or vegetable stock, warmed
• •1/2 cup grated Parmesan cheese
• •Salt to taste
• •Freshly ground black pepper to taste
• •2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

1. 1

   Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat.

2. 2

   Add the finely chopped onion and cook until translucent, about 3-4 minutes.

3. 3

   Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.

4. 4

   Add the Arborio rice to the skillet and stir for 1-2 minutes, ensuring all grains are coated in the oil and butter.

5. 5

   Pour in the white wine and cook, stirring frequently, until the wine is mostly evaporated.

6. 6

   Begin adding the warmed stock, one ladleful at a time, to the rice while stirring continuously. Allow the liquid to absorb before adding the next ladle.

7. 7

   Continue this process until the rice is creamy and tender, yet slightly al dente, approximately 20-25 minutes.

8. 8

   Stir in the grated Parmesan cheese, the remaining 1 tablespoon of butter, and season with salt and freshly ground black pepper to taste.

9. 9

   Remove from heat and allow the risotto to rest for 2 minutes before serving.

10. 10

    Garnish with chopped fresh parsley, if desired, and serve immediately.