Traditional risotto made on the stove is a true culinary labor of love. It requires simple ingredients and simple techniques that must be used with precision. Build the base of the dish and toast the rice before slowly and meticulously stirring in a bit of broth at a time. Stay the course until creamy, then add butter and parmesan until creamier.
Pour the broth into a 2-quart stock pot. Bring to a boil over high heat, then reduce to low and cover, adjusting the heat to maintain a steady simmer.
Heat a 10” skillet over medium heat; add the oil and 1 tablespoon of butter and heat until the butter melts, then foams.
Add the onion and toss to coat in the fat; sautee, stirring occasionally, until the onion slightly softens, 3-4 minutes. Add the garlic and cook, stirring constantly, for 1 minute more.
Add the rice and toss until well combined with the onions and evenly coated with oil. Saute the rice for 2–3 minutes, stirring frequently, until nutty in aroma and chalky white in appearance.
Pour in the white wine to deglaze the skillet; scrape up the browned bits from the bottom of the pot and continue to saute until the wine has been fully absorbed, about 3 minutes.
Using a ladle, add half a cup of hot broth to the rice, then add the fresh thyme. Stir once or twice, then continue stirring occasionally, allowing the rice to fully absorb the liquid before adding more.
Repeat this process, adding one half-cup of hot broth to the rice, then simmering until absorbed, until the rice is tender with a slight bite. Taste for texture around the 3 cup mark. This process should take 15-20 minutes.
Turn off the burner and remove the thyme stems. Stir in the remaining butter along with a quarter of the parmesan cheese; stir until the butter is melted and the cheese is fully absorbed; add the remaining cheese another quarter at a time until all of the cheese is folded in and the risotto is very creamy.
Taste for seasoning and adjust with salt and pepper to taste; you may need no salt at all (we added just a quarter teaspoon). Garnish with more fresh thyme leaves, if desired, and serve right away. Enjoy!