Ingredients:

  • 2 tbsp (28g) Unsalted butter
  • 1 tbsp (15ml) Extra virgin olive oil
  • 1 small Yellow onion (100g), finely minced
  • 2 cloves Garlic, microplaned
  • 1.5 cups (300g) Arborio or Carnaroli rice
  • 1/2 cup (120ml) Dry white wine
  • 5.5 cups (1.3L) Chicken or vegetable stock
  • 1/2 tsp (3g) Sea salt
  • 1/2 cup (50g) Parmigiano Reggiano, freshly grated
  • 3 tbsp (42g) Cold unsalted butter, cubed
  • 1/4 tsp Black pepper, freshly cracked
  • 1 tbsp Fresh flat leaf parsley, finely chopped

Instructions:

  1. Place the stock in a saucepan and bring to a low simmer to maintain constant temperature throughout the process.
  2. In a large heavy-bottomed sauté pan, melt 2 tablespoons of butter with the olive oil over medium heat. Sauté the onions for 4–5 minutes until translucent, then add garlic and cook for 30 seconds.
  3. Increase heat to medium-high and add the rice. Toast for 2–3 minutes, stirring constantly until the edges of the grains are translucent and the rice smells nutty.
  4. Pour in the white wine to deglaze the pan. Stir continuously until the liquid is almost entirely absorbed by the rice.
  5. Begin adding the simmering stock one ladle (approx. 1/2 cup) at a time. Stir frequently to create friction and release starch. Wait until the liquid is 90% absorbed before adding the next ladle.
  6. Continue the hydration process for 18–20 minutes until the rice is tender but firm (al dente). Remove from heat while the risotto is still slightly loose.
  7. Perform the Mantecatura: Vigorously beat in the cold cubed butter and grated Parmigiano-Reggiano. Season with salt, pepper, and parsley. Serve immediately on warm plates.