By Shreya Sarpal
April 19, 2026
Each ladle of stock coaxes the rice into releasing starch, building a risotto that turns glossy and luscious, with a soft bite at the centre and a buttery finish that clings to every grain.
1 cup arborio rice 2 tbsp butter 1 tbsp olive oil 1 finely chopped onion 3 cups warm vegetable stock ½ cup grated parmesan cheese Salt to taste ½ tsp black pepper
Heat butter and olive oil, sauté onions until translucent.
Add arborio rice and toast until the edges turn slightly glassy.
Add warm stock one ladle at a time, stirring until absorbed.
Continue this process until the rice is tender with a slight bite.
Fold in parmesan, season, and serve immediately.