Risotto used to be a dish that scared and intimidated me, but since I started to learn to make it, I’ve never stopped experimenting. This risotto, however, has remained my absolute favorite. Though it may look simple, it is fragrant, rich and very flavorful.

The recipe is an adaption of the Low-Maintenance Risotto from Real Simple, one of my favorite sources for new recipes that are, actually, really simple! This Parmesan risotto is no exception.

All it takes is a bunch of basic ingredients: Arborio rice, butter, onion, white wine, chicken broth and fresh Parmesan… and a watchful eye. After you melt the butter, stir in the onion and a little salt and pepper. Wait ’til those onions are nice and soft. Then add the rice, some lovely white wine (remember: only cook with a wine you’d drink!), and half your chicken broth. Cook for 10 minutes, then add more broth, cook for 10 minutes more. Add your Parmesan, chopped basil, and you have yourself a nice, velvety rich risotto with an incredible aroma!

I know you will enjoy this dish just as much as you’ll enjoy making it and tending to the ingredients until they combine this delicious creation. Risotto doesn’t have to be hard – All it takes are yummy basics like good wine, fresh Parmesan and a little patience!with the basil and additional Parmesan, if desired.