Recipe Instructions:
Ingredients:
1 1/2 cups (300 grams) Arborio rice (or other risotto rice)
4 cups (950 milliliters) chicken or vegetable broth
1/2 cup (120 milliliters) dry white wine (optional)
1 onion, finely chopped (about 150 grams)
2 cloves garlic, minced
1 cup (100 grams) grated Parmesan cheese
2 tablespoons (30 grams) butter
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Optional: mushrooms, peas, asparagus, saffron, etc.
Instructions:
Prepare the Broth:
In a saucepan, heat the chicken or vegetable broth until hot. Keep it warm over low heat.
Sauté the Vegetables:
In a large, heavy-bottomed pot or skillet, melt 1 tablespoon (15 grams) of butter over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Add minced garlic and cook for another minute.
Toast the Rice:
Add the Arborio rice to the pot and stir to coat the rice with butter, onion, and garlic mixture.
Toast the rice for about 2 minutes until it becomes translucent around the edges.
Deglaze with Wine:
Pour in the white wine (if using) and stir constantly until the wine is absorbed by the rice.
Cook the Risotto:
Add a ladleful of warm broth to the rice and stir gently. Allow the rice to simmer over medium-low heat, stirring frequently.
Add more broth as each ladleful is absorbed by the rice. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
Finish the Risotto:
Stir in grated Parmesan cheese and the remaining 1 tablespoon (15 grams) of butter until melted and well incorporated.
Season with salt and pepper to taste.
Garnish and Serve:
Garnish with chopped fresh parsley and additional grated Parmesan cheese if desired.
Serve risotto immediately while hot.
