In a saucepan, heat the chicken or vegetable broth and keep it warm over low heat.
In a separate large skillet, melt the butter over medium heat and add the diced onion. Cook until the onion is soft and translucent, about 5 minutes.
Add the minced garlic and Arborio rice to the skillet, stirring constantly for 1-2 minutes until the rice is lightly toasted.
If using wine, pour it into the skillet and let it cook until the liquid is mostly absorbed, about 1-2 minutes.
Begin adding the warmed broth to the skillet, one ladle at a time, allowing the liquid to be mostly absorbed before adding more. Stir constantly throughout this process to prevent the rice from sticking to the skillet, and continue adding broth until the rice is cooked and creamy, about 20-25 minutes.
Once the rice is cooked, stir in the buttermilk and grated Parmesan cheese. Season with salt and pepper to taste.
Garnish with fresh parsley if desired, and serve immediately.
🍴 Serve and Enjoy!
Plate the risotto, and if desired, sprinkle some grated Parmesan cheese and chopped parsley on top. Enjoy your Buttermilk Risotto as a main dish or a delicious side to any Italian meal.
