Step-by-Step Instructions:

Prepare the Base:

Heat olive oil or butter in a heavy-bottomed saucepan over medium heat. Sauté the chopped onion until soft and translucent (about 5 minutes).

Toast the Rice:

Add the Arborio rice and stir well to coat each grain with oil. Cook for 2 minutes until the rice is slightly toasted and has a nutty aroma.

Deglaze with Wine:

Pour in one cup of red wine, stirring constantly until it is absorbed by the rice. This step enhances the risotto's flavor and gives it a beautiful color.

Cook with Stock:

Gradually add the warm stock, one ladle at a time, stirring continuously. Wait until the liquid is absorbed before adding the next ladle. This process takes about 20 minutes and ensures a creamy texture.

Add the Remaining Wine:

Pour in the remaining cup of red wine and cook until the rice is tender but al dente. Stir frequently to prevent sticking.

Finish with Cheese:

Remove the pan from heat and stir in grated Parmigiano-Reggiano. Adjust seasoning with salt and pepper.

Rest and Serve:

Let the risotto rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Variations and Tips:

Dietary Substitutions: For a vegan version, use vegan butter and skip the cheese or substitute with nutritional yeast.

Extra Flavor: Add cooked mushrooms, pancetta, or caramelized shallots for additional complexity.

Different Wines: Experiment with other red wines like Merlot or Pinot Noir for unique flavors.

Texture Tip: Stir continuously to release starch, which creates the creamy consistency risotto is famous for.