Ingredients:
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 1/2 cups Arborio rice
- 4 cups of chicken or vegetable broth
- 1/2 cup of white wine
- 1/2 cup of grated parmesan cheese
- 2 tablespoons of butter
- Salt and pepper, to taste
- Optional: chopped herbs (such as parsley or basil) for garnish
Instructions:
- In a large saucepan or Dutch oven, heat a tablespoon of olive oil over medium heat.
- Add the chopped onion and minced garlic and sauté until they are soft and fragrant, about 5-7 minutes.
- Add the Arborio rice to the pan and stir to coat with the onion and garlic mixture.
- Add the white wine to the pan and stir until it has been mostly absorbed by the rice.
- Begin adding the broth to the pan, one cup at a time, stirring constantly and allowing each addition to be mostly absorbed before adding the next. This should take about 20-25 minutes in total.
- Continue stirring and adding broth until the rice is tender and creamy but still slightly firm to the bite (al dente).
- Remove the pan from heat and stir in the grated parmesan cheese and butter. Season with salt and pepper to taste.
- Serve the risotto immediately, garnished with chopped herbs if desired.
Enjoy your creamy and delicious Risotto!
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