Ingredients

4 c. low-sodium chicken broth 

3 c. water

4 tbsp. butter, divided

1 small yellow onion, finely chopped 

2 cloves garlic, minced 

1 1/2 c. arborio rice 

Kosher salt 

1/4 c. dry white wine 

1 tbsp. fresh lemon juice 

1 c. freshly grated Parmesan cheese, plus more for serving 

Freshly ground black pepper 

2 tbsp. chopped chives 

2 tbsp. finely chopped basil 

Preparation

Step 1In a medium pot, combine water and broth and bring to simmer. Step 2Meanwhile, in a large straight-sided skillet over medium-high heat, melt 2 tablespoons butter. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.Step 3Stir rice into onion mixture and season with 1 1/2 teaspoons salt. Cook, stirring constantly, until rice is lightly toasted, about 4 minutes.Step 4Pour wine into rice mixture and bring to a boil. Cook, until almost evaporated, about 30 seconds.Step 5Reduce heat to medium and pour a few ladlefuls of warm broth into skillet and cook, stirring gently until broth is absorbed. Continue to cook, repeating adding a few ladlefuls of broth and stirring until broth is absorbed before adding more, until rice is al dente, about 20 minutes.Step 6Remove skillet from heat and stir in remaining 2 tablespoons butter, lemon juice, and Parmesan. Season with salt and pepper. Step 7Top with chives and basil and more Parmesan before serving.

For the creamiest risotto, you need to use arborio or another variety of medium- or short-grain rice that has low amylose and high amylopectin starch composition. These types of rice are stickier and will more readily produce that thickening effect while maintaining their general structure without falling apart when cooked low and slow in liquid. Unlike most other times when you are cooking rice, avoid rinsing your grains here to reserve the surface starches to maximize creaminess. Each time you make it, it will get better and better. Take it to the next level and make Butternut Squash Risotto next!  Have you made this yet? Let us know how it went in the comments below!