🍚 The Ultimate Creamy Recipe You Can't Resist! ✨

Ingredients

• 2 tablespoons Olive Oil (extra-virgin preferred)
• 4 tablespoons Unsalted Butter (divided: 2 tbsp for sautéing, 2 tbsp for finishing)
• 1 small Yellow Onion (finely diced)
• 2 pieces Garlic Cloves (minced)
• 1/2 cup Dry White Wine (use a wine you would drink; optional can substitute broth)
• 1 cup Arborio Rice (rinsed quickly, no need to soak)
• 4 cups Chicken or Vegetable Broth (kept warm on a low simmer)
• 1 teaspoon Salt (adjust to taste)
• 1/2 teaspoon Freshly Ground Black Pepper (optional, to taste)
• 1/2 cup Parmesan Cheese (freshly grated)
• 1 cup Mushrooms (sliced; optional)
• 2 tablespoons Fresh Chives (finely chopped; optional garnish)

Instructions

1. Prepare Ingredients

   Dice the onion, mince the garlic, slice the mushrooms (if using), and finely chop the chives. Measure out the wine, broth, rice, butter, and cheese.

   Time: PT10M

2. Sauté Aromatics

   Heat the large pan over medium heat. Add olive oil and 2 Tbsp butter. Once melted, add the diced onion and sauté until translucent, about 3‑4 minutes, then add the minced garlic and cook an additional 1 minute.

   Time: PT5M

   Temperature: medium heat

3. Deglaze with White Wine

   Pour the white wine into the pan, stirring to loosen any browned bits. Cook, stirring constantly, until the liquid has evaporated completely, about 2‑3 minutes.

   Time: PT3M

   Temperature: medium heat

4. Toast the Arborio Rice

   Add the arborio rice to the pan, stirring to coat each grain with the oil‑butter mixture. Cook for 2‑3 minutes until the edges become translucent.

   Time: PT2M

   Temperature: medium heat

5. Gradual Broth Addition

   Add a ladleful of warm broth to the rice, stirring until the liquid is almost fully absorbed. Continue adding broth one ladle at a time, stirring frequently, until the rice is creamy and al dente (about 18‑20 minutes total).

   Time: PT20M

   Temperature: medium heat

6. Finish the Risotto

   When the rice reaches al dente, remove the pan from heat. Stir in the remaining 2 Tbsp butter and the grated Parmesan until melted and the risotto is glossy. Season with salt and pepper to taste.

   Time: PT2M

7. Optional Mushroom & Chive Add‑In

   In a separate skillet, quickly sauté the sliced mushrooms in a little butter until golden, about 4‑5 minutes. Fold the mushrooms and chopped chives into the finished risotto.

   Time: PT5M

   Temperature: medium heat

8. Serve

   Plate the risotto immediately while hot. Garnish with a sprinkle of extra Parmesan and a few chive stems if desired.

   Time: PT1M

Nutrition Facts

Calories

460

Protein

12 g

Carbohydrates

62 g

Fat

13 g

Fiber

2 g