Exquisite White Wine Risotto

1.In a medium saucepan, heat the chicken or vegetable broth over low heat. Keep it warm but not boiling.

2.In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

3.Add the minced garlic to the onions and cook for another minute until fragrant.

4.Stir in the Arborio rice, ensuring each grain is coated with the oil and onion mixture. Cook for about 2 minutes until the rice is slightly toasted.

5.Pour in the white wine and stir continuously until the wine is fully absorbed by the rice.

6.Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. This process should take about 18-20 minutes.

7.Once the rice is creamy and cooked to al dente, remove the skillet from the heat.

8.Stir in the butter and grated Parmesan cheese until melted and well combined. Season with salt and black pepper to taste.

9.Serve the risotto hot, garnished with freshly chopped parsley.