- 4 tablespoons unsalted butter, divided
- 1 tablespoon extra virgin olive oil
- ½ medium yellow onion, finely chopped
- 2 garlic cloves, minced or grated
- ½ teaspoon fine sea salt, plus more to taste
- 7 to 8 cups low-sodium chicken stock or vegetable broth
- 2 cups arborio rice
- 1 cup dry white wine
- ½ cup freshly grated parmesan cheese, plus extra for serving
- Freshly cracked black pepper, to taste
- Fresh parsley, for garnish (optional)
Warm the broth: Add the chicken stock or vegetable broth to a saucepan and heat until gently simmering. Reduce heat to low to keep warm.Cook the aromatics: In a large pot or Dutch oven, heat 2 tablespoons butter and olive oil over medium-low heat. Add onion and salt. Cook for 5 to 7 minutes until soft and translucent. Stir in garlic and cook for 30 seconds.Toast the rice: Add arborio rice and stir for 2 to 3 minutes until the rice begins to look slightly translucent around the edges.Add the wine: Pour in white wine and stir until mostly absorbed, about 1 to 2 minutes.Slowly add broth: Add one ladle of warm broth at a time, stirring often and letting the liquid absorb before adding more. Continue for 20 to 25 minutes until the rice is creamy and tender with a slight bite.Finish the risotto: Stir in the remaining 2 tablespoons butter and parmesan cheese until smooth and creamy.Season and serve: Taste and season with extra salt and black pepper if needed. Garnish with more parmesan and fresh parsley before serving.
- Always keep your broth warm for the creamiest texture.
- Do not rinse arborio rice, as the starch helps create creamy risotto.
- Avoid browning the onions to maintain a smooth, delicate flavor.
- Freshly grated Parmesan melts better than packaged shredded cheese.
- Add extra warm broth if the risotto thickens too much before serving.
- Skill Level: Medium
Nutrition (Per Serving Approximate)
- Calories: 330
- Carbohydrates: 45g
- Protein: 9g
- Fat: 11g
- Saturated Fat: 5g
- Fiber: 1g
- Sodium: Varies based on broth used
