About this recipe

A timeless, restaurant-quality risotto made right in your own kitchen. Creamy, rich, and deeply savory, this classic recipe uses Arborio rice slowly coaxed with warm broth into a silky, velvety dish. The secret is patience — a gentle stir and a ladleful of broth at a time — and a generous finish of butter and Parmesan. Perfect on its own or as a base for mushrooms, seafood, or vegetables.

Instructions

1. 1

   Pour the chicken broth into a small saucepan and bring it to a gentle simmer ^[over medium-low heat]. Keep it warm on the back burner throughout the cooking process — adding cold broth to risotto slows cooking and affects the final texture.

2. 2

   In a large, wide saucepan or deep skillet, heat the olive oil and 1 tablespoon of butter ^[over medium heat]. Once the butter melts and begins to foam, add the diced yellow onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent but not browned, about 5–6 minutes.

3. 3

   Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant.

4. 4

   Add the arborio rice to the pan. Stir well to coat every grain in the oil and butter. Toast the rice for about 2 minutes, stirring frequently, until the edges of the grains look slightly translucent and the rice smells faintly nutty.

5. 5

   Pour in the white wine and stir continuously until it is fully absorbed by the rice, about 1–2 minutes. The wine will sizzle and steam — this is normal. Scrape up any bits from the bottom of the pan.

6. 6

   Begin adding the warm chicken broth one ladleful (about 1/2 cup) at a time. Stir frequently after each addition, keeping the heat at a steady ^[medium to medium-low simmer]. Wait until each ladleful is almost fully absorbed before adding the next. Do not rush this process — it takes about 20–22 minutes total and is what creates the creamy texture.

7. 7

   After about 18 minutes, begin tasting the rice with each addition of chicken broth. The risotto is done when the rice is al dente — tender throughout but with just a slight bite in the very center — and the mixture flows slowly like loose porridge when you tilt the pan. You may not need all the broth.

8. 8

   Remove the pan from the heat. Add the remaining 2 tablespoons of cold butter and the freshly grated Parmesan cheese. Stir vigorously for 1–2 minutes until the butter melts completely and the risotto becomes glossy and creamy.

9. 9

   Season generously with salt and freshly ground black pepper to taste. If the risotto looks too thick, stir in a small splash of warm chicken broth to loosen it — risotto should flow gently, not sit in a stiff mound.

10. 10

    Serve immediately in warm, shallow bowls. Top with extra Parmesan cheese and a sprinkle of fresh parsley if desired.