Red Wine Risotto

Instructions

1. Prepare the base
   Heat olive oil and 1 tablespoon butter in a large, heavy-bottomed saucepan over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
2. Toast the rice
   Add the Arborio rice to the pan and stir to coat with the oil and butter mixture. Cook for 2-3 minutes, stirring frequently, until the edges of the rice grains become translucent but the center remains white.
3. Add the wine
   Pour in the red wine and stir continuously until almost completely absorbed by the rice. You'll notice the rice will take on a beautiful purple-red hue. Continue stirring until most of the liquid is absorbed, about 3-4 minutes.
4. Begin adding broth
   Add warm broth one ladleful (about 1/2 cup) at a time, stirring frequently and allowing each addition to be almost fully absorbed before adding the next. This process should take about 18-20 minutes total.
5. Test for doneness
   After about 18 minutes, start testing the rice. It should be tender but still firm to the bite (al dente). You may not need all the broth, or you might need a little more. The risotto should be creamy and flowing, not thick and stiff.
6. Finish with cheese and butter
   Once the rice is cooked to al dente, remove from heat and stir in the remaining 2 tablespoons of butter, grated Parmesan cheese, and mascarpone (if using). Season with salt and freshly ground black pepper to taste.
7. Rest and serve
   Cover and let the risotto rest for 2 minutes. Just before serving, stir in the fresh herbs. Serve immediately in warm bowls, with additional Parmesan cheese on the side if desired.