📖 Instructions

1. Gather your ingredients: Ensure you have all your ingredients prepped and measured out. This includes chopping the onion and garlic, measuring the Arborio rice, having the broth heated, and fresh rosemary ready.
2. Heat the broth: In a saucepan, bring the vegetable broth to a simmer. Keep it warm over low heat throughout the cooking process. Using cold broth can cool down the rice and affect the final texture of the risotto.
3. Sauté the aromatics: In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic; burnt garlic will ruin your dish.
4. Toast the rice: Add the Arborio rice to the pot and stir continuously for about 2-3 minutes, allowing each grain to be coated with the butter and aromatics. Toasting the rice gives it a nutty flavor and helps it release starch, contributing to the creamy texture of the risotto. The rice should become slightly translucent.
5. Deglaze with wine (optional): If using white wine, pour it into the pot and stir until it is fully absorbed by the rice. This usually takes about 1-2 minutes. The wine adds acidity and complexity to the risotto. If you don’t have wine, you can skip this step or add a splash of lemon juice at the end for brightness.
6. Begin adding broth: Add about 1 cup of the warm broth to the rice, stirring constantly until the liquid is absorbed. Continue to stir, making sure the rice doesn’t stick to the bottom of the pot. This is the most crucial part of making risotto; the constant stirring releases the starches in the rice, creating the signature creamy texture.
7. Continue adding broth, one cup at a time: Once the first cup of broth is absorbed, add another cup and continue stirring until absorbed. Repeat this process, one cup at a time, until the rice is cooked through but still al dente. This usually takes about 20-25 minutes. The rice should be creamy and have a slight bite to it.
8. Stir in rosemary and parmesan (if using): Once the rice is cooked, stir in the chopped fresh rosemary and grated Parmesan cheese (if using). Stir until the cheese is melted and well combined. The rosemary adds a wonderful aroma and flavor, while the Parmesan contributes to the creaminess and richness.
9. Season to taste: Season the risotto with salt and freshly ground black pepper to taste. Be mindful of the salt content, as the broth and Parmesan cheese can be quite salty.
10. Serve immediately: Risotto is best served immediately. Garnish with an extra sprig of fresh rosemary and a drizzle of olive oil, if desired. Enjoy your creamy, flavorful rosemary and garlic risotto!