📖 Instructions

1. Prepare the Broth: In a saucepan, heat the vegetable broth over medium heat. Keep it warm throughout the risotto-making process. This ensures the rice cooks evenly and absorbs the flavors beautifully. I usually keep it at a gentle simmer.
2. Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and garlic. Sauté until they become translucent and fragrant, about 3-5 minutes. Be careful not to burn the garlic, or it will taste bitter.
3. Toast the Rice: Add the Arborio rice to the pot. Stir continuously for 2-3 minutes, allowing each grain to be coated in the oil and lightly toasted. This step is crucial for achieving the creamy texture that risotto is known for. Keep stirring!.
4. Deglaze with Wine (Optional): If using white wine, pour it into the pot and stir until it is fully absorbed. The wine adds a lovely depth of flavor to the risotto. Make sure to use a dry white wine for the best result.
5. Add Broth Gradually: Begin adding the warm vegetable broth, one ladleful at a time (about 1/2 cup). Stir continuously until the liquid is almost completely absorbed before adding the next ladleful. This gradual addition of broth is what creates the creamy texture of the risotto. Patience is key here!
6. Incorporate Flavors: After about 15-20 minutes, when the rice is al dente (slightly firm to the bite), stir in the sun-dried tomatoes (drained and chopped), Kalamata olives (pitted and halved), and fresh thyme leaves. Continue to cook for another 5 minutes, stirring constantly, until the rice is creamy and the flavors are well combined.
7. Finish with Cheese and Butter: Remove the pot from the heat. Stir in the grated Parmesan cheese and butter until they are fully melted and incorporated. This adds richness and a silky-smooth texture to the risotto.
8. Season and Serve: Season the risotto with salt and freshly ground black pepper to taste. Garnish with extra Parmesan cheese, fresh basil leaves, and a drizzle of olive oil, if desired. Serve immediately and enjoy your creamy, flavorful Sun-Dried Tomato and Olive Risotto!