Classic Parmesan Risotto

Instructions

1. 1

   In a medium saucepan, heat the chicken broth over low heat and keep it warm.

2. 2

   In a large skillet or saucepan, melt 1 tablespoon of butter over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes.

3. 3

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

4. 4

   Stir in the Arborio rice and cook for 2-3 minutes, allowing the rice to toast slightly.

5. 5

   Pour in the dry white wine and cook, stirring constantly, until the wine is fully absorbed by the rice.

6. 6

   Begin adding the warm chicken broth, one ladle at a time, stirring frequently. Wait until the broth is almost completely absorbed before adding the next ladle. Continue this process until the rice is creamy and cooked through, about 18-20 minutes.

7. 7

   Once the rice is cooked, remove the skillet from the heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese until well combined.

8. 8

   Season with salt and black pepper to taste.

9. 9

   Garnish with the chopped fresh basil and serve immediately.