- 4 cups water
- Ground pepper
- Chopped parsley (for topping)
In a saucepan, bring your broth water to a simmer. Keep this warm throughout your cooking process.
(Side note: Keeping this warm ensures the risotto continues to cook evenly. When you add cold broth you’re delaying cooking time by having the broth have to heat up and then be absorbed into the rice.)
Meanwhile, melt 4 TBSP butter in a pot over medium-high heat. Add the onion and cook until soft. cook until translucent, about 4 minutes. Add the rice and stir to coat in the butter. Add the thyme. Add the wine and stir until the liquid is absorbed. Add 1 tsp Kosher salt. Add in the warm broth, a 1/2 cup at a time. Add the broth and stir, allowing all of the liquid to be absorbed before adding more. Continue this process, of adding broth and stirring until absorbed, until the rice is just tender, about 30 minutes.
Remove the thyme. Stir in the Parmesan and the remaining 1 TBSP butter. Season with 1/2 tsp Kosher salt and pepper to taste and top with parsley.
You don’t want to rush this process! The art of the risotto is in the cooking of it. If you add too much liquid (or all the liquid) at once, you’re basically just boiling rice. Cooking it a little at a time let’s it develop that soft rich texture that is just beyond compare. So pour yourself a glass of wine and just keep stirring