Ingredients:

  • 6 cups low-sodium chicken broth
  • 1 tablespoon olive oil
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced
  • 1 ½ cups Arborio rice
  • ½ cup dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 6 cloves black garlic, minced
  • ½ cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons unsalted butter
  • Fresh parsley, chopped (for garnish)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. In a saucepan, bring the chicken broth to a simmer and keep it warm over low heat.
  2. In the large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes. Don't brown it!
  3. Add the Arborio rice to the pot and toast, stirring constantly, for 2-3 minutes. The rice should become slightly translucent around the edges.
  4. Pour in the white wine and stir until it's completely absorbed by the rice.
  5. Begin adding the warm broth, one ladleful at a time, stirring constantly. Allow each ladleful of broth to be absorbed before adding the next.
  6. After about 15 minutes of adding broth, stir in the minced black garlic. Continue adding broth as needed, stirring constantly, until the rice is creamy and al dente – about 20-25 minutes total cook time from when the rice was toasted.
  7. Remove the risotto from the heat. Stir in the Parmesan cheese and butter. Season with salt and pepper to taste. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.