Classic Risotto

Instructions

1. 1

   Warm the chicken or vegetable stock in a saucepan over low heat.

2. 2

   Finely chop the onion and mince the garlic.

3. 3

   In a separate large pan, heat the olive oil and 1 tablespoon of butter over medium heat.

4. 4

   Add the chopped onion to the pan and sauté until it becomes translucent, about 2-3 minutes.

5. 5

   Add the minced garlic and cook for another minute until fragrant.

6. 6

   Stir in the Arborio rice and cook for about 2 minutes to toast the rice, making sure it doesn't brown.

7. 7

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

8. 8

   Begin adding the warm stock, one ladle at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next.

9. 9

   Continue this process until the rice is creamy and cooked to al dente, which should take about 18-20 minutes. You may not need all the stock, or you may need a little more – adjust as necessary.

10. 10

    Remove the pan from heat and stir in the remaining butter, grated Parmesan cheese, and season with salt and black pepper to taste.

11. 11

    Serve the risotto warm, garnished with extra Parmesan if desired.