Instructions

01
In a large saucepan over medium heat, melt 2 tablespoons of butter with the olive oil. Add the onion and cook until translucent, about 4 minutes.
02
Stir in the garlic and cook until fragrant, about 1 minute.
Herb says
Garlic burns fast, so stay attentive. Brown garlic = bitter risotto.
03
Add the arborio rice and cook, stirring constantly, until the grains are opaque at the edges but still white in the center, about 2 minutes.
Herb says
Toasting rice builds nutty depth and prevents mushy risotto. Science!
04
Pour in the white wine and stir until nearly absorbed.
05
Begin adding the warm chicken broth, 1/2 cup at a time, stirring frequently. Let each addition absorb before adding the next. Continue until the rice is creamy and al dente, about 18-20 minutes.
06
Fold in 3 cups of the crumbled cinnamon bread pudding and the thyme leaves. Stir well to integrate.
Herb says
Adding the bread pudding now lets it melt into the risotto, giving body and layers of flavor, think of it as a roux that tastes like dessert.
07
Remove from heat. Stir in the Parmesan, lemon zest, remaining 1 tablespoon butter, and black pepper.
08
Taste and season with salt as needed. Let rest for 3 minutes before serving.
Herb says
Resting gives the risotto time to set up, so it’s luxuriously creamy, not runny.
09
Spoon risotto into bowls. Top each with some of the reserved 1 cup crumbled cinnamon bread pudding as a crunchy, spiced garnish.

Risotto di Dolce Vita