Ingredients:

  • 6 cups low-sodium Chicken or Vegetable Stock
  • 1 Tbsp Unsalted Butter
  • 1 Tbsp good quality Olive Oil
  • 1 small Yellow Onion (very finely diced)
  • 1 ½ cups Carnaroli or Arborio Rice (do not rinse)
  • ½ cup Dry White Wine (e.g., Pinot Grigio)
  • 2 Tbsp cold, cubed Unsalted Butter
  • ¾ cup freshly grated Parmigiano-Reggiano Cheese
  • Fine Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Prep the Stock: Pour stock into a medium saucepan, bring to a bare simmer over low heat, and keep hot throughout the cooking process.
  2. Build the Soffritto: In the heavy saucepan, melt 1 Tbsp butter with olive oil over medium-low heat. Add diced onion and sauté gently until translucent and softened (about 5–7 minutes). Do not brown.
  3. Toast the Rice (Tostatura): Increase heat slightly. Add the dry rice and stir continuously for 2–3 minutes until the edges of the grains look translucent and the centre is opaque. This seals the starch inside.
  4. Deglaze: Pour in the white wine. Stir constantly until the wine is completely absorbed and the sharp alcohol smell has evaporated.
  5. The Ladle Game (The Stir): Add one ladleful of hot stock to the rice. Stir gently but consistently until the liquid is almost completely absorbed before adding the next ladle.
  6. Continue Cooking: Repeat the previous step (adding hot stock ladle by ladle) for about 18–20 minutes. Taste frequently after the 15-minute mark; the risotto is done when the grain is al dente.
  7. The Final Rest (Mantecatura): Remove the pan from the heat immediately. Stir in the 2 Tbsp of cold butter cubes and the grated Parmesan. Vigorously beat/stir the mixture for 1 minute to emulsify the fat and starch.
  8. Check Consistency & Serve: The risotto should flow softly like a slow-moving lava flow (all'onda). Season with salt and pepper. Serve immediately onto warm, shallow bowls.