Risotto

In a large skillet on medium heat, add the butter and oil. When the butter and oil shimmer, sauté the onions + garlic for 1-2 minutes.

Now, add the wine and let it cook off completely. There should be no liquid left in the pan and the onions should be jammy.

Add the Arborio rice (unwashed) and let it cook for a few minutes as you stir.

Now, add one ladle of broth to the rice as you stir every 20 seconds or so.

When the rice has absorbed the broth, add another ladle and repeat this step until the risotto is al-dente.

The risotto will take about 6 cups of broth in total and 30 minutes to cook.

When the risotto has cooked, take it off the heat and add 2 tablespoons of butter + freshly and finely grated Parmigiano cheese.

Optionally, you can mix in sautéed mushrooms to make this a mushroom risotto.

Garnish with chives or parsley, and serve on a warm plate. Enjoy!