Creamy White Wine and Pecorino Risotto

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Warm the broth: Heat your broth in a separate small pot on the stove and keep it warm on low heat.Sauté aromatics: Heat the olive oil and 1 tablespoon of butter in a large pan over medium heat. Add the onion and garlic, and cook until soft.Toast the rice: Add the Arborio rice. Stir constantly for 2 minutes until the edges of the rice look slightly translucent.Deglaze with wine: Pour in the dry white wine. Stir until the rice absorbs all the liquid.Add broth gradually: Add a ladle of warm broth to the rice. Stir often until the liquid is absorbed. Repeat this process one ladle at a time for about 18 to 20 minutes.Finish and stir: Remove the pan from the heat when the rice is creamy and tender. Stir in the remaining butter and the grated Pecorino Romano. Season with black pepper.