Learn how to make a classic creamy risotto step by step, featuring aromatic garlic and onion, Arborio rice, and Parmesan cheese for a rich and satisfying dish.
Finely chop the garlic and onion to bring a flavorful base to the risotto.
Bring the stock to a simmer, cover, and keep it warm on low heat.
Heat a deep skillet over medium heat, add butter, chopped onion, and garlic, and cook until the onion turns a golden caramel color.
Add the Arborio rice and toast it for 1 to 2 minutes.
Pour in the white wine to add acidity, and cook until the wine has fully evaporated and absorbed into the rice.
Gradually ladle in the warm stock one scoop at a time, stirring continuously so the rice cooks evenly; allow each addition to absorb before adding the next.
Repeat this process for about 15 to 25 minutes, until the rice is al dente and the texture is creamy.
If you run low on stock before the rice is fully cooked, reduce the heat and cover the pan to prevent evaporation and allow the rice to finish cooking through.
Once the rice is cooked to your liking and creamy, season with salt and black pepper.
Stir in butter to enhance the flavor and creaminess.