To make this delightful Parmesan risotto, you will, of course, need rice. Arborio is the standard for this dish, thanks to its short grains and starchy texture. You’ll also need butter, garlic, salt, pepper, and stock — either vegetable or chicken will work just fine.
For the base, you’ll begin by sautéing a Visalia onion. “I like how sweet and mellow [Visalia onions] are,” says Epstein of this choice. “[This type of onion] complements the delicate flavor of the rice. I don’t want strong onions to overpower the rice flavor.”
You’ll also need white wine — a dry sauvignon blanc you’d be happy drinking is perfect — and quite a bit of grated Parmesan cheese: 2 whole cups. And make it the good stuff (i.e., not the shelf-stable stuff in the green can). If you’ve been saving your Parmesan rinds, you can even toss them into the stock for even more cheesy flavor. A touch of lemon zest to finish, and you’re ready to start cooking.