The Best EVER Risotto Recipe

In a large saucepan, heat the olive oil and 1 tablespoon butter over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.

Add the Arborio rice and stir to coat the grains with oil and butter. Cook for 1-2 minutes until the edges of the rice become translucent.

Pour in the white wine and stir until it is fully absorbed by the rice.

Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue until the rice is creamy and al dente, about 18-20 minutes.

Remove from heat and stir in the remaining butter and grated Parmesan cheese. Season with salt and pepper to taste. Garnish with chopped parsley if desired and serve immediately.