Step 1

Pour the chicken stock into a saucepan and bring the mixture to a boil.

Step 2

Reduce the heat to its lowest setting and keep warm.

Step 3

Heat a large sauté pan or skillet over medium heat. Add the butter and olive

Step 4

oil to the pan. Cook the onion until translucent and tender –about 5 minutes.

Step 5

Add the garlic and cook for an additional minute. Stir in the rice and coat each kernel well with the butter and olive oil. Add the white wine (if using) and stir until the wine has almost disappeared.

Step 6

Add a ladle of hot chicken stock to the pan and stir until almost all the liquid has disappeared again. Then, add another ladle of stock and continue to stir. Continue in this manner until the rice reaches the desired tenderness, adding one ladle of stock at a time. If you run out of stock before the rice has cooked to your satisfaction, simply continue using water instead of stock.

Step 7

When the rice is tender, remove the pan from the heat and stir in any cooked ingredients that you’d like in your risotto, along with the Parmesan cheese, more butter if desired and fresh parsley.

Step 8

Season to taste with salt and pepper.

Step 9

Spoon a mound of risotto in the center of the plate and garnish with more cheese if desired.