First Step: Prepare your ingredients Start by finely dicing 1 cup of onion and mincing 3 to 4 garlic cloves. Measure out 1½ cups of Arborio rice and 5 cups of chicken or vegetable stock. Grate 4 ounces of fresh Parmesan cheese. Keep your stock warm in a saucepan over low heat; this is important to maintain an even cooking temperature for the risotto.

Second Step: Sauté onions and garlic In a large skillet or Dutch oven, heat 1½ tablespoons of extra-virgin olive oil and 1 tablespoon of unsalted butter over medium heat. Add the diced onions and sauté for about 5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant, taking care not to burn it.

Third Step: Toast the rice Add the Arborio rice and ¼ teaspoon salt to the skillet. Stir the rice continuously for 1 to 2 minutes, ensuring each grain is coated with the oil and butter and starts to look translucent around the edges. This step gently toasts the rice, enhancing its flavor and preparing it to absorb liquids.

Fourth Step: Deglaze with white wine (optional) If using, pour in ¼ cup of dry white wine. Cook without stirring until most of the wine is absorbed by the rice, adding brightness and complexity to the dish. If skipping wine, proceed to the next step using only stock.

Fifth Step: Gradually add warm stock Add the warm stock one ladle at a time (about ½ to ¾ cup). Stir frequently but not constantly, allowing each addition to be almost completely absorbed before adding the next. This gradual absorption is key for releasing the starches that give risotto its signature creamy texture. Continue for 20 to 35 minutes until the rice is tender yet al dente and the mixture is creamy. Reserve about ⅓ cup of stock for the finishing touch.

Sixth Step: Finish the risotto Remove the skillet from heat. Stir in the reserved stock, remaining butter (1 to 2 tablespoons), freshly grated Parmesan cheese, and ½ teaspoon of black pepper. Mix thoroughly until the cheese melts and the risotto is rich and silky. Adjust seasoning with sea salt and pepper to taste.

Final Step: Garnish and serve Garnish with chopped fresh parsley if desired, and serve immediately with additional Parmesan cheese on the side. For added indulgence, consider a light drizzle of truffle oil or a scattering of toasted pine nuts. Enjoy your warm, creamy parmesan risotto!