Step 1

Place butter in the pan to melt over medium-low. Grate in the onion and garlic cloves (if you don't have a grater or microplane, finely mince them with a knife instead). Sauté for 1-2 minutes until softened and fragrant.

Step 2

Add the rice and stir to coat the kernels in fat and lightly toast their exterior.Add about 80% of the cooking liquid (broth & water) to the rice. Reserve the rest to adjust the consistency at the end of cooking.Turn the heat to medium-high and bring the liquid to a simmer. Stir once or twice then turn the heat to low. Cover the pan with a lid and set a timer for 10 minutes.Once the time is up, stir the rice once or twice, cover it, and set a timer for another 10 minutes.

Step 3

Test the doneness of the rice. As needed, add in the remaining cooking liquid and stir until the risotto reaches your desired consistency. Add more liquid for a loose texture and less liquid (or continue reducing the risotto) for a compact and sticky texture. Add in the Parmigiano and the remaining butter and stir until creamy. Add salt, black pepper, and fresh herbs to taste. Enjoy.