Creamy Risotto alla Parmigiana – A Classic That Melts in Your Mouth

Instructions

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   Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped shallot and cook until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

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   Add the Arborio rice to the pot and stir constantly for 2-3 minutes until the edges of the grains become translucent. This is called toasting the rice.

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   Pour in the dry white wine. Stir continuously until the wine is completely absorbed by the rice. This step helps to deglaze the pan and adds depth of flavor.

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   Begin adding the hot broth, one ladleful (about 1/2 cup) at a time, stirring frequently. Allow each addition of broth to be almost completely absorbed by the rice before adding the next. Continue this process for about 18-20 minutes, or until the rice is al dente – tender but still with a slight bite in the center.

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   Once the risotto has reached the desired consistency, remove it from the heat. Stir in the remaining 1 tablespoon of butter and the freshly grated Parmesan cheese. Stir vigorously for a minute or two; this step is called “mantecatura” and is key to achieving a creamy texture.

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   Taste and season with salt and freshly ground black pepper as needed. If the risotto is too thick, you can add a splash more hot broth. If it's too thin, let it sit for a minute or two to absorb more liquid.

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   Serve immediately in warm bowls, garnished with extra grated Parmesan cheese and chopped fresh parsley, if desired. Enjoy your delicious, creamy Risotto alla Parmigiana!