Risotto

Preparing the Ingredients

Heat the broth in a saucepan and keep it warm over low heat.

Sautéing the Onions and Garlic

In a large, heavy-bottomed pot, heat the olive oil and 2 tablespoons of butter over medium heat.

Add the finely chopped onion and cook until it becomes soft and translucent.

Stir in the minced garlic and cook for another minute.

Toasting the Rice

Add the Arborio rice to the pot and stir to coat the rice with the oil and butter. Cook for about 2 minutes until the rice is lightly toasted.

Adding the Wine

Pour in the white wine and stir continuously until the wine is fully absorbed by the rice.

Adding the Broth

Begin adding the warm broth one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. Continue this process until the rice is creamy and cooked to al dente, which should take about 18-20 minutes.

Finishing the Risotto

Once the rice is cooked to your liking, remove the pot from heat.

Stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese. Mix until the butter and cheese are fully melted and the risotto is creamy.

Season with salt and pepper to taste.

Serving