Step 1

Add the broth to a pot and heat it up. It's essential to have the broth hot for this recipe.

Step 2

In a large skillet on medium heat, add the butter and oil. When the butter and oil shimmer, sauté the onions + garlic for 1-2 minutes.

Step 3

Now, add the wine and let it cook off completely. There should be no liquid left in the pan and the onions should be jammy.

Step 4

Add the Arborio rice (unwashed) and let it cook for a few minutes as you stir.

Step 5

Now, add one ladle of broth to the rice as you stir every 20 seconds or so.

Step 6

When the rice has absorbed the broth, add another ladle and repeat this step until the risotto is al-dente.

Step 7

The risotto will take about 6 cups of broth in total and 30 minutes to cook.

Step 8

When the risotto has cooked, take it off the heat and add 2 tablespoons of butter + freshly and finely grated Parmigiano cheese.

Step 9

Optionally, you can mix in sautéed mushrooms to make this a mushroom risotto.

Step 10

Garnish with chives or parsley, and serve on a warm plate. Enjoy!