Prepare a vegetable broth without salt or oil using any aromatic vegetables and herbs. The most classic version includes a piece of carrot, celery root, parsley root, half an onion, and a bay leaf. You can use any other vegetables you like.

In a thick-bottomed deep sauté pan, melt a small portion of the butter and gently cook the finely chopped shallot until it becomes translucent. Transfer it to a bowl and set aside.

In the same pan, add the rice and heat it through, don’t fry it. The grains should begin to turn slightly white. Once you see the colour change, pour in the white wine and stir well, letting the alcohol evaporate.

Then begin to gradually add the vegetable broth, 2–3 ladles at a time. Add a little salt, stir well, and keep the heat medium, the risotto shouldn’t boil vigorously. When the rice is nearly done (it should be al dente, but taste as you go to adjust to your preference), add the spices and onion, the remaining butter, and the grated Parmesan. Stir thoroughly to achieve the signature creamy texture that’s so prized in Italian cooking.

Remove from the heat and serve immediately, if the risotto sits too long, the rice will absorb all the liquid and become too sticky, and the dish itself too dry.