Creamy Parmesan Risotto

Ingredients

Unsalted butter

3 tablespoons

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

Arborio rice

1 cup

White wine

1/2 cup

Chicken or vegetable broth

4 cups, heated

Parmesan cheese

1 cup, grated

Fresh parsley

1/4 cup, chopped (for garnish)

Salt

to taste

Black pepper

to taste

Instructions

1. In a large saucepan or pot, melt the unsalted butter over medium heat.
2. Add the finely chopped onion and minced garlic. Cook until the onion is translucent and fragrant, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in the Arborio rice, ensuring each grain is well-coated with the buttery onion mixture. Cook for about 2 minutes, until the edges of the rice become slightly translucent.
4. Pour in the white wine, stirring constantly until it is fully absorbed by the rice, which adds a beautiful acidity to balance the creaminess.
5. Begin adding the heated chicken or vegetable broth, about 1/2 cup at a time. Stir constantly and allow each addition to be absorbed before adding more. This process will take about 20 minutes, during which the risotto should become creamy and the rice tender yet al dente.
6. Once the rice reaches your desired doneness, remove the saucepan from heat and stir in the grated Parmesan cheese until it melts and is well combined.
7. Season with salt and black pepper to taste, adjusting based on your preference.
8. Serve the creamy Parmesan risotto hot, garnished with chopped fresh parsley for a burst of color and freshness.