Classic Risotto Recipe

Heat up your chicken stock in a separate large saucepan or pot. Bring it to a simmer then reduce heat to the lowest setting just so it stays hot.

Place a large pot or 5 1/2 qt dutch oven on a second burner over medium-low heat and add 2 Tbsp butter and oil. Add onions and 1/2 tsp salt and saute the onions over low heat stirring frequently with a spatula until softened and translucent (don’t brown), about 6-7 minutes. Add garlic and stir another 30 seconds.

Add rice, increase to medium heat, and stir constantly for 2 minutes until toasted. The rice will start to look translucent and barely golden, about 3 minutes.

Add white wine to deglaze the pan and stir until the liquid has absorbed, about 2 minutes.

Add 1 ladle of chicken stock and continue stirring until the rice has absorbed the broth. Add the remaining broth one ladle at a time allowing the liquid to almost completely absorb each time (don’t let it get too dry or it can stick and burn). Continue adding one ladle full at a time while stirring continuously. This process can take around 20-25 minutes depending on your desired doneness.

Once the rice is firm tender or your desired doneness, add 2 Tbsp butter and freshly grated parmesan (1/2 cup). Season to taste with salt and pepper. Season with more parmesan, pepper and parsley.