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1
Warm the broth in a saucepan set over low heat.
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2
In a separate Dutch oven or wide, deep saute pan, melt the butter over medium heat.
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3
Add the onion and garlic and cook until they are soft and beginning to brown around the edges, 2 to 3 minutes.
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4
Add the rice and stir thoroughly to make sure it is coated with the butter and onions.
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5
Cook the rice for an additional 1 to 2 minutes.
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6
Deglaze the pan with the white wine, stirring and scraping the pan until the wine has evaporated.
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7
Begin incrementally adding the warm broth one ladle at a time, stirring frequently.
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8
Wait to add another ladle until the liquid has been almost completely absorbed by the rice.
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9
This gradual addition of liquid is key to getting the rice to release its starch and create its own delicious sauce, so don't rush this step.
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10
If the broth is evaporating very quickly, or the rice is boiling hard, turn the heat down so you just see a gentle simmer and occasional plop.
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11
Expect this stage to take about 18 minutes, and to add most of the broth.
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12
Begin tasting the rice after about 13 minutes to gauge how far it has cooked.
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13
The risotto is ready when the rice is still a bit chewy, and the dish has the consistency of thick porridge.
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14
When the risotto is ready, turn off the heat and stir in the Parmesan and about 1/2 cup chopped parsley.
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15
Taste and add salt and pepper as needed.
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16
Serve immediately, spreading risotto in pasta bowls and a sprinkle of chopped parsley.
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17
Suggested topping with roasted shrimp but tastes great even without the parmesan!
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18
Pairs great with Roasted veggies too.
