Step 1: Sauté Aromatics

To get started, bring your cooking liquid to a boil in preparation for step 3 (add wine and cooking liquid). You’ll eventually add the liquid to your grain and want it warm because cold ingredients slow the release of starch. In the meantime, sauté aromatic vegetables like onion, garlic, and shallots in oil or butter to provide a taste foundation on which to build the risotto.