Method:

Prepare the Broth: In a large pot, heat your broth over low heat to keep it warm while you cook the rice.

Cook the Aromatics: In a separate large pan, heat the olive oil and butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

Add the Rice: Stir in the rice and cook for 1-2 minutes, allowing the rice to toast slightly and absorb the oils and flavors.

Deglaze with Wine: Pour in the white wine and stir constantly until it’s mostly absorbed by the rice.

Add the Broth: Begin adding the warm broth to the rice, one ladle at a time. Stir frequently, allowing each addition of broth to be absorbed before adding more. Continue this process until the rice is creamy and cooked through, about 20–25 minutes.

Finish the Dish: Once the rice is tender but still al dente, stir in the Parmesan cheese and adjust seasoning with salt and pepper.

Serve: Let the rice sit for a minute before serving. Enjoy this comforting, creamy dish that’s perfect for any season.

Variations:

Vegan Version: Replace the butter and cheese with vegan alternatives such as plant-based butter and nutritional yeast.

Protein Add-ins: You can stir in cooked chicken, sausage, or mushrooms for added flavor and protein.

Tips:

Keep the broth warm: This helps the rice cook evenly and prevents it from cooling down too much when added.

Stirring is key: Risotto-style rice dishes like this need constant stirring to achieve that creamy texture.

Substitutions for Dietary Needs:

Gluten-free: This recipe is naturally gluten-free, but double-check the broth to ensure it's gluten-free as well.

Low-sodium: Use low-sodium broth and reduce the added salt.