- In a pot, sauté chopped onion and garlic for at least 10 minutes until caramelized. Add the mixture and sauté for another 2-3 minutes.
- Deglaze with white wine and then add the vegetable or chicken broth in increments, along with 850ml of water, stirring occasionally.
- Finally, remove from the heat, season with salt and pepper, and add a bit of butter and parmesan, stirring constantly to achieve a nice creamy texture. Serve the risotto hot, drizzling with a bit of olive oil.
