Frascati Wine Risotto

Ingredients

Unsalted butter

2 tablespoons

Olive oil

2 tablespoons

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

Arborio rice

1 1/2 cups

Frascati wine

1 cup

Chicken broth

4 cups, warmed

Parmesan cheese

3/4 cup, grated

Salt

to taste

Black pepper

to taste

Instructions

1. In a large pan, heat the olive oil over medium heat until shimmering.
2. Add the finely chopped onion and minced garlic. Sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
3. Stir in the Arborio rice, ensuring that each grain is coated in the oil. Cook for approximately 2 minutes, until the rice starts to turn translucent.
4. Pour in the Frascati wine, stirring continuously until it is fully absorbed by the rice, enhancing the dish's flavor profile.
5. Begin adding the warm chicken broth, one cup at a time, stirring constantly. Allow each cup to be absorbed before adding the next. This gradual process is essential for achieving the creamy consistency characteristic of risotto.
6. Once all the broth has been absorbed and the rice is al dente, remove the pan from the heat.
7. Stir in the unsalted butter and grated Parmesan cheese until melted and the risotto becomes luxuriously creamy.
8. Season the risotto with salt and black pepper to taste, adjusting the seasoning as desired.
9. Serve the risotto hot, garnished with extra grated Parmesan and a drizzle of olive oil if desired. For an added touch, consider garnishing with fresh herbs like parsley or basil.