Italian Risotto: Creamy Comfort

 

Italian Risotto: Creamy Comfort

Ingredients:

• 1 1/2 cups Arborio rice
• 4 cups chicken or vegetable broth, kept hot
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until it becomes soft and translucent.
2. Add the Arborio rice to the skillet and stir to coat it with the oil and butter. Cook for a few minutes until the rice turns translucent at the edges.
3. Pour in the dry white wine and cook, stirring continuously, until it's mostly absorbed by the rice.
4. Begin adding the hot chicken or vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
5. Continue this process until the rice is creamy and cooked to your preferred level of doneness (usually about 18-20 minutes).
6. Stir in the remaining 1 tablespoon of butter and the grated Parmesan cheese. Season with salt and black pepper.
7. Garnish with fresh parsley and serve hot.