Easy Garlic Parmesan Risotto

1.In a medium saucepan, heat the chicken broth over low heat. Keep it warm while you prepare the risotto.

2.In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat.

3.Add the chopped onion and cook until it becomes translucent, about 4-5 minutes.

4.Stir in the minced garlic and cook for an additional 1 minute until fragrant.

5.Add the Arborio rice to the skillet, stirring constantly for about 2 minutes until the rice is lightly toasted.

6.Pour in the white wine and cook, stirring frequently, until the wine is fully absorbed by the rice.

7.Begin adding the warm chicken broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.

8.Once the rice is creamy and tender, remove the skillet from the heat.

9.Stir in the remaining tablespoon of butter and the grated Parmesan cheese until fully melted and incorporated.

10.Season the risotto with salt and black pepper to taste.

11.Garnish with chopped fresh parsley if desired and serve immediately.