Ingredients:

  • 1 cup (200g) Arborio rice
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups (1 liter) chicken or vegetable broth, warmed
  • 1/2 cup (120ml) dry white wine (optional)
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons (30ml) olive oil
  • Salt to taste
  • Freshly cracked black pepper to taste
  • 1 cup (100g) fresh parmesan cheese, grated
  • Fresh parsley, chopped (optional)

Instructions:

  1. Finely chop onion and garlic. Grate fresh parmesan cheese.
  2. Heat olive oil and 1 tablespoon of butter in a heavy-bottomed saucepan over medium heat.
  3. Add chopped onion; sauté until translucent, about 5 minutes. Stir in minced garlic; cook for another minute.
  4. Add Arborio rice to the pan; stir for about 2 minutes to toast lightly.
  5. Pour in the white wine; cook until absorbed, stirring constantly.
  6. Add warmed broth one ladle at a time, stirring continuously until each addition is absorbed before adding more.
  7. Repeat until rice is creamy and al dente, about 18-20 minutes.
  8. Stir in the remaining butter and grated parmesan cheese until melted and creamy.
  9. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with chopped parsley if desired.