Creamy, buttery, and hearty - this risotto has it all. With the rice cooked to tender yet slightly firm perfection, each bite will offer a luxurious creaminess due to the starch release within the cooking process.
0 Add the broth to a pot and heat it up. It's essential to have the broth hot for this recipe.
1 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.
2 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.
3 Add the Arborio rice (unwashed) and let it cook for a few minutes as you stir.
4 Now, add one ladle of broth to the rice as you stir every 20 seconds or so.
5 When the rice has absorbed the broth, add another ladle and repeat this step until the risotto is al-dente.
6 The risotto will take about 6 cups of broth in total and 30 minutes to cook.
7 When the risotto has cooked, take it off the heat and add 2 tablespoons of butter + freshly and finely grated Parmigiano cheese.
8 Optionally, you can mix in sautéed mushrooms to make this a mushroom risotto.
9 Garnish with chives or parsley, and serve on a warm plate. Enjoy!
