In a medium saucepan, place the broth over medium heat and bring to a very gentle simmer. Once it’s bubbling around the edges, lower the heat to low and leave on the heat. We want the broth to stay hot so that it doesn’t bring down the temperature of the risotto as we slowly add it to the dish.

Heat the olive oil and 1 tablespoon of the butter in a dutch oven or large skillet over medium heat. Once hot, add in the onion and sauté for 3 minutes. Add the rice, stir, and cook until translucent, about 3 more minutes. 

Stir in the white wine (or additional broth). Cook, stirring often, until the wine is almost completely absorbed.

ONE ladle-full at a time, slowly add in the broth. DO NOT add more broth until the previous ladle-full has been completely absorbed by the rice. It takes a few minutes each time. See video for reference.

You can cook the risotto so that most/all of the liquid has been absorbed OR you can stop cooking the risotto so that there’s a decent amount of liquid remaining. I cook most of the liquid out of mine. Check to be sure that the rice is cooked to your desired texture and add a little additional liquid as needed.

Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter (you could skip the butter here as desired but I highly recommend adding it for optimal creaminess!) plus the parmesan cheese. Mix until combined and the cheese is fully melted and incorporated into the rice.

Serve with fresh herbs, desired toppings and ENJOY