Classic Risotto

In a medium saucepan, bring the stock to a simmer over medium heat. Reduce to low to keep warm.

In a large, heavy-bottomed saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 2-3 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the Arborio rice to the saucepan, stirring to coat with the oil and butter. Cook for about 1-2 minutes until the rice becomes slightly translucent around the edges.

Pour in the white wine and stir until it is fully absorbed by the rice.

Begin adding the warm stock one cup at a time, stirring constantly. Wait until the stock is almost completely absorbed before adding the next cup. This process should take about 18-20 minutes. The rice should be tender yet firm to the bite, and the mixture creamy.

Remove the pan from heat. Stir in the remaining tablespoon of butter, the grated Parmesan cheese, salt, and black pepper to taste. Mix until the cheese is melted and the risotto is creamy.

Serve immediately, garnished with fresh parsley if desired.