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- 1 ½ cups Arborio rice
- 4 cups vegetable or chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste


1. In a large saucepan, heat the vegetable or chicken broth over medium heat until simmering, then reduce heat to low to keep it warm.

2. In a separate large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.

3. Add the Arborio rice to the skillet and stir well, ensuring each grain is coated with the oil and butter mixture. Cook the rice for about 2 minutes, or until the edges turn slightly translucent.

4. Pour in the white wine and stir constantly until it is mostly absorbed by the rice.

5. Begin adding the warm broth, one ladleful at a time, stirring continuously. Allow the broth to be almost fully absorbed before adding the next ladleful. Repeat this process until the rice is cooked through but still slightly firm, usually for about 20-25 minutes.

6. Once the rice is cooked to your preferred texture, stir in the grated Parmesan cheese until it is melted and fully combined. Season with salt and pepper according to your taste.

7. Remove the risotto from heat and let it rest for a couple of minutes to thicken.

8. Serve the risotto hot, garnished with additional grated Parmesan cheese if desired. Enjoy!

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