Parmesan Risotto

Instructions

1. In a large saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the Arborio rice, ensuring each grain is coated with the oil and butter, and cook for about 2 minutes until the edges of the rice become translucent.
4. Pour in the white wine and cook until the wine is fully absorbed by the rice, stirring continuously.
5. Begin adding the warm broth, one ladle at a time, stirring gently and allowing each addition to be absorbed before adding the next. This process should take 18-20 minutes.
6. Once the rice is tender and creamy but still has a slight bite, remove the saucepan from the heat.
7. Stir in the remaining tablespoon of butter and the grated Parmesan cheese until fully melted and incorporated.
8. Season with salt and freshly ground black pepper to taste.
9. Serve immediately, garnished with chopped parsley and a sprinkle of lemon zest if desired.