Red Wine Risotto

Instructions

1. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
3. Add the Arborio rice to the saucepan and stir well to coat the rice with the oil, onions, and garlic. Toast the rice for about 2 minutes.
4. Pour in the red wine and cook, stirring frequently, until the wine is mostly absorbed by the rice, about 5 minutes.
5. Begin adding the warm broth, one ladleful (about 1/2 cup) at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes, until the rice is creamy and tender but still has a slight bite.
6. Once the rice is cooked to your liking, remove the saucepan from the heat. Stir in the grated Parmesan cheese and butter until melted and well combined.
7. Season the risotto with salt and freshly ground black pepper to taste. Adjust the seasoning as needed.
8. Garnish with chopped parsley before serving.
9. Serve immediately as a main course or a side dish, ensuring the risotto retains its creamy texture.