Ingredients:

  • 5 cups low-sodium chicken or vegetable broth
  • 2 Tbsp good quality extra virgin olive oil
  • 2 Tbsp unsalted butter (plus 2 Tbsp for finishing)
  • 1 small yellow onion, finely diced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine (e.g., Pinot Grigio)
  • 1 cup freshly grated Parmigiano-Reggiano cheese (packed)
  • Salt and black pepper to taste

Instructions:

  1. Heat the stock in a medium saucepan over low heat and keep it hot throughout the cooking process.
  2. In the large saucepan, melt 2 Tbsp of butter with the olive oil over medium heat. Add the diced onion and sauté gently until translucent and softened (about 5 minutes). Do not brown.
  3. Add the Arborio rice to the saucepan. Stir constantly for 2 minutes until the edges of the grains look translucent, but the centre is still opaque (Tostatura).
  4. Pour in the white wine. Stir constantly until the wine has completely evaporated and the sharp alcoholic smell has cooked off.
  5. Add one full ladle of the hot stock to the rice. Stir continuously until the liquid is almost completely absorbed.
  6. Continue adding the stock, one ladle at a time, allowing each addition to be fully absorbed before adding the next. Stir frequently for about 18–20 minutes until the rice is tender but still has a slight bite in the centre (al dente).
  7. Remove the pan from the heat. Vigorously stir in the final 2 Tbsp of cold butter and the grated Parmesan cheese (Mantecare). Stir rapidly for 1 minute to emulsify.
  8. Cover the pan and let the risotto rest for 2 minutes. Season to taste with salt and pepper. Serve immediately in warmed bowls.