To begin, heat your broth in a separate pot over low heat and keep it warm throughout the cooking process. The key to a good risotto is adding warm broth slowly to help the rice release its starches evenly. Preheat your oven to 90°C (200°F) if you plan to keep the risotto warm after cooking.

In a large saucepan, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Add the finely chopped onion and sauté for about 5 minutes until the onion becomes soft and translucent. You can also add minced garlic at this point if you like a hint of garlic in your risotto.

Once the onions are soft, add the Arborio or Carnaroli rice to the pan. Stir the rice for about 2 minutes, toasting it lightly until it becomes slightly translucent at the edges. This process, known as tostatura, enhances the nutty flavour of the rice and helps it absorb the broth more evenly.

Pour in the white wine and stir continuously. Let the wine simmer until it is fully absorbed by the rice. The wine adds acidity to balance the richness of the butter and cheese, creating a well-rounded flavour.

Once the wine has evaporated, start adding the warm broth one ladle at a time, stirring frequently. Allow the rice to absorb each addition of broth before adding more. This slow addition of liquid encourages the rice to release its starches, giving the risotto its signature creamy texture. Keep the heat at medium-low to maintain a gentle simmer throughout the process.

Continue adding broth, stirring regularly, for about 18-20 minutes, or until the rice is cooked al dente—tender but with a slight bite in the centre. You may not need all of the broth, so be mindful of the rice’s texture as it cooks. If you run out of broth and the rice still needs more cooking, you can add a bit of warm water.

Once the rice reaches the desired consistency, remove the saucepan from the heat. Stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese. The butter adds richness, while the cheese gives the risotto a creamy, salty depth. Taste the risotto and adjust the seasoning with salt and freshly ground black pepper.

To serve, spoon the risotto into shallow bowls. If desired, garnish with freshly chopped parsley or chives for a pop of colour and freshness. A final sprinkle of Parmesan cheese on top adds an extra layer of flavour. Serve immediately, as risotto is best enjoyed fresh while it’s still creamy and warm.