Italian Risotto

Instructions

1. Heat broth: In a saucepan, bring broth to a simmer and keep warm.
2. Sauté aromatics: In a large pan, heat olive oil and butter. Add onion and cook until soft, 5 minutes. Add garlic and cook 1 minute more.
3. Toast rice: Add Arborio rice and stir to coat, cooking for 2 minutes until translucent edges appear.
4. Add wine: Pour in white wine and cook until absorbed, stirring constantly.
5. Add broth gradually: Add warm broth one ladle at a time, stirring constantly until absorbed. Repeat until rice is creamy and tender, about 18-20 minutes.
6. Finish: Remove from heat, stir in Parmesan cheese and butter. Season with salt and pepper.
7. Serve: Garnish with fresh parsley and serve immediately.