Risotto

Sauté the Aromatics

In a large pan, heat the olive oil and 2 tablespoons of butter over medium heat.

Add the finely chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.

Toast the Rice

Add the Arborio rice to the pan and stir to coat the grains with the oil and butter.

Cook for about 2-3 minutes, until the edges of the rice become translucent.

Deglaze with Wine

Pour in the white wine and stir constantly until the wine is mostly absorbed by the rice.

Add Broth Gradually

Begin adding the warm broth, one ladleful at a time, stirring frequently.

Wait until the broth is almost completely absorbed before adding the next ladleful.

Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.

Finish the Risotto

Once the rice is cooked, remove the pan from heat.

Stir in the remaining butter and grated Parmesan cheese until melted and well combined.

Season with salt and black pepper to taste.

Serve

Transfer the risotto to serving plates.

Garnish with chopped fresh parsley.