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➡️ If you wish to stay on the Italian vibe, check my creamy lemon pasta recipe:    • Creamy Lemon Spaghetti Better Than Any Res...  
✅ Creamy Risotto Recipe

Ingredients:
1 small white onion (or 1-2 shallots as these are smaller), finely chopped
2 cloves garlic, finely chopped (optional)
2-3 tablespoons extra virgin olive oil (30-45 ml)
1 ½ cups Arborio rice (300 g)
1 sprig fresh thyme (optional)
½ cup dry white wine (100 ml)
4 cups hot vegetable or chicken stock (1 litre)
½ teaspoon salt (add more to taste)
3 ½ tablespoons cold unsalted butter, cut into cubes (50 g)
½ cup grated Parmesan cheese (50 g)
Optional: Fresh parsley or chives, chopped (for garnish)

Instructions:
1. Prepare the Base:
Heat a large pan over medium heat.
Add 2-3 tablespoons (30-45 ml) of olive oil.
Sauté the finely chopped onion and garlic for 3-5 minutes until the onion softens and becomes sweet.
2. Toast the Rice:
Add the Arborio rice (300 g) directly (do not wash it).
Add a sprig of fresh thyme if using.
Cook for about 5 minutes, stirring regularly, until the rice edges look translucent.
3. Deglaze with Wine:
Pour in ½ cup (100 ml) of dry white wine.
Cook for 2-3 minutes, stirring, until the wine mostly evaporates.
4. Add Stock Gradually:
Keep your stock hot. Add it a few ladles at a time (just enough to cover the rice).
Stir regularly with a wooden or silicone spoon.
After adding the first ladle of stock, add ½ teaspoon of salt.
Continue adding stock slowly, stirring often, and letting it absorb before adding more.
5. Cook the Rice:
Cook for about 16 minutes total from when starting to add stock, but start tasting around 14 minutes.
The rice should be al dente—tender but with a slight bite.
6. Finish the Risotto:
Remove the thyme sprig.
Stir in the cold butter cubes (add a few at a time to make it creamy).
Mix in the grated Parmesan cheese until melted and creamy.
7. Optional Garnish:
Add fresh parsley or chives if desired.
8. Serve Immediately:
Risotto is best enjoyed fresh and creamy right after cooking.

Quick Tips:
Always use hot stock to keep the cooking temperature consistent.
Stir gently to avoid breaking the rice grains.
Season gradually and taste as you go.
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