📖 Instructions

1. Finely dice one medium yellow onion and mince two cloves of garlic. Set aside.
2. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
3. Add 1.5 cups of Arborio rice to the pot and toast for 2-3 minutes, stirring constantly. This toasting process is really important, it helps the rice release its starch evenly and gives the risotto its signature creamy texture. You'll notice the rice becoming slightly translucent.
4. Pour in 1/2 cup of dry white wine (like Sauvignon Blanc or Pinot Grigio) and stir until it's fully absorbed by the rice. The alcohol will cook off, leaving behind a lovely flavor that complements the other ingredients. If you don't want to use wine, you can skip this step and just move directly to adding the broth.
5. Begin adding warm chicken broth, one ladle (about 1 cup) at a time, stirring constantly. Wait until each ladle of broth is almost completely absorbed before adding the next. This gradual addition of broth and constant stirring is key to achieving the perfect creamy consistency. This part takes patience, so don't rush it! It will take about 20-25 minutes.
6. Continue adding broth and stirring until the rice is creamy and al dente – tender but still slightly firm to the bite. You might not need all 6 cups of broth, so keep an eye on the consistency. The risotto should be thick but still have some movement. The rice should be done! No one likes crunchy rice.
7. Stir in 1/2 cup of sun-dried tomato and olive tapenade, 1/2 cup of grated Parmesan cheese, and 2 tablespoons of butter. Season with salt and freshly ground black pepper to taste. Mix gently but thoroughly until everything is well combined and the cheese and butter are melted, creating a luscious sauce.
8. Garnish with fresh parsley. Spoon the risotto into bowls and garnish with chopped fresh parsley and an extra sprinkle of Parmesan cheese, if desired. A drizzle of olive oil is also a nice touch!