Risotto

Bring the vegetable broth (or your chosen broth) to a gentle simmer in a separate pot; keep it warm throughout cooking. Finely dice the onion and measure out the arborio rice.

If using protein or vegetables, prepare them now—dice or chop, and if using raw proteins like shrimp, have them ready to add partway through.

Heat 1 tbsp butter and 1 tbsp olive oil in a large heavy-bottomed saucepan over medium heat until foamy. Add the diced onion and sauté, stirring often, for 2–3 minutes until softened and fragrant but not colored.

Pour in the arborio rice and stir constantly for 1–2 minutes, coating each grain with the fat. Toast briefly until the rice turns translucent at the edges and smells nutty.

If using white wine, pour it in now, stirring until mostly absorbed, about 1 minute. If not using wine, skip to the next step.

Add the warm broth one ladle (about 1 cup) at a time, stirring frequently. Wait until each ladle of broth is nearly absorbed before adding the next—this should take about 18–20 minutes total. The rice will gradually become creamy and tender.

About 2–3 minutes before the rice finishes, stir in your chosen protein (cooked shrimp, sausage, etc.) and/or diced vegetables. Continue stirring until the rice is just tender with a slight firmness at the center of each grain (al dente).

Remove from heat. Stir in the remaining 2 tbsp butter and the freshly grated Parmesan cheese until fully incorporated, creating a creamy consistency. If the risotto seems too thick, add a splash of warm broth to loosen it.

Taste and adjust seasoning with salt and black pepper. Add a squeeze of fresh lemon or lime juice if desired for brightness.

Divide risotto among bowls and serve immediately, garnished with fresh herbs, additional Parmesan shavings, and a drizzle of olive oil if desired.