Creamy Parmesan Risotto

1. Sweat the Aromatics

In a heavy-bottomed pan, heat the olive oil over medium heat. Add the finely chopped onion and garlic with a pinch of salt and cook until it becomes translucent, stirring occasionally for about 3-5 minutes.

2. Toast Rice

Stir in the Arborio rice, cooking until each grain is slightly translucent and coated in the fat, about 2 minutes. Toasting the rice develops its nutty flavor and is a crucial step in creating a shell around the rice that ensures a creamy risotto with an al dente center.

3. Deglaze the Pan

Pour in the dry white wine, stirring frequently until it is fully absorbed by the rice. This deglazing step helps to lift any flavorful bits stuck to the pan, adding to the depth of flavor in the risotto.

4. Cook the Rice

Add about 2/3 of the chicken stock to the rice, stirring every so often to avoid sticking. Once the first addition of stock has been mostly absorbed by the rice, add the remaining stock a ladle at a time while stirring constantly until the rice is just cooked and the consistency of the risotto is creamy and fairly loose. It should be loose enough to pool in the pan rather than holding peaks.

5. Finishing Flavors

Turn off the heat, then stir in the freshly grated parmesan cheese, chopped parsley and the finishing butter. This is your 'montecare' step, which gives the risotto a creamy, emulsified texture. Season to taste with salt and pepper. The consistency should be creamy and just loose enough to slowly spread if spooned onto a plate. Garnish with more parmesan, if desired, and serve immediately.