Parmesan-Butter Risotto Bliss

1. Cook Onion

Start by melting 1 tablespoon of butter in a heavy-bottomed 2½- to 3-quart saucepan. Once melted, add the finely diced onion and cook it over medium heat for about 10 minutes, until it becomes soft and translucent.

2. Toast Rice

Next, stir in the risotto rice. For the next 4 minutes, keep stirring to ensure each grain is well coated with the butter and lightly toasted. This step is crucial as it helps the rice absorb flavors better and gives the risotto a lovely, nutty undertone.

3. Add Wine

While the onion is cooking, bring the chicken broth to a boil in a separate pan. Once the rice is ready, pour the dry white wine over it, stirring continuously until the wine is absorbed completely. This adds a layer of complexity and depth to your risotto.

4. Add Broth

Begin adding the warm chicken broth to the rice, starting with 1 cup. Stir constantly and let the rice absorb the broth before adding the next ½ cup. Sprinkle in some salt to taste as you go. Continue this process, adding the broth in ½-cup increments and allowing each addition to be absorbed by the rice before adding more.

5. Check Doneness

After about 12 minutes, start tasting the rice to check for doneness. You are looking for a creamy texture with the rice grains cooked to a tender yet slightly firm bite. This process will take about 20 to 30 minutes in total.

6. Finish Risotto

Once the risotto has reached the desired consistency, stir in the remaining 1 tablespoon of butter and the grated Parmesan cheese. Stir vigorously until everything is well mixed and the risotto becomes creamy. Let the risotto sit for 2 minutes before serving to allow the flavors to meld together perfectly.