Creamy Parmesan Risotto

Ingredients

• 1 ½ cups Arborio rice

• 4 cups chicken or vegetable broth (kept warm)

• 2 tablespoons olive oil

• 2 tablespoons butter

• 1 small onion, finely chopped

• 3 garlic cloves, minced

• ¾ cup freshly grated Parmesan cheese

• ½ cup heavy cream (optional, for extra creaminess)

• Salt and freshly ground black pepper, to taste

• Fresh parsley or chives, for garnish

Instructions

1. Warm the broth:
   In a saucepan, heat your broth and keep it warm on low heat.

2. Sauté aromatics:
   In a large skillet or heavy saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.
   Add the chopped onion and cook until soft and translucent (about 4 minutes).
   Stir in the garlic and cook for 30 seconds more.

3. Toast the rice:
   Add the Arborio rice to the pan and stir for 1–2 minutes until the grains are slightly translucent around the edges.

4. Add broth gradually:
   Begin adding warm broth one ladle at a time, stirring often.
   Wait until most of the liquid is absorbed before adding more.
   Continue this process for about 20 minutes until the rice is tender and creamy but still slightly al dente.

5. Finish with creaminess:
   Stir in the remaining butter, Parmesan cheese, and (optional) heavy cream.
   Season with salt and pepper to taste.

6. Serve:
   Spoon into bowls, garnish with fresh parsley or chives, and a sprinkle of extra Parmesan.