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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Broth
In a saucepan, bring the vegetable broth to a simmer and keep it warm over low heat.
Sauté the Aromatics
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute.
Toast the Rice
Add the Arborio rice to the skillet and stir well to coat the grains in the oil. Cook for about 2-3 minutes until the rice is lightly toasted.
Add the Broth Gradually
Pour in 1 cup of the warm vegetable broth and stir frequently until most of the liquid is absorbed. Continue adding the broth, one cup at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. This process should take about 18-20 minutes.
Finish the Risotto
Once the rice is creamy and al dente, remove the skillet from heat. Stir in the remaining butter, grated Parmesan cheese, and season with salt and black pepper to taste.