Perfect Risotto by Food Network

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1.5 cups arborio rice
• 0.5 cup dry white wine
• 6 cups chicken broth, warmed
• 4 tablespoons unsalted butter
• 0.5 cup grated parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1/2 tsp (adjust to taste) salt
• 1/2 tsp (adjust to taste) black pepper

Instructions

1. Heat the olive oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the Arborio rice to the pan and toast for 1-2 minutes, stirring constantly, until the edges of the grains look translucent.
5. Pour in the white wine and stir until it is completely absorbed by the rice.
6. Begin adding the warm chicken broth, one ladleful at a time, stirring constantly and waiting until each addition is almost completely absorbed before adding the next.
7. Continue this process for about 18-25 minutes, or until the rice is creamy and al dente (tender but still firm to the bite).
8. Remove the pan from the heat and stir in the butter and Parmesan cheese until melted and well combined.
9. Season with salt and pepper to taste.
10. Stir in the fresh parsley just before serving.