2 tablespoons butter

2 tablespoons olive oil

1 small yellow onion, minced

Salt, to taste (optional)

1 1/2 cups arborio rice

3 cups sparkling white grape juice (unsweetened)

3 cups chicken broth (or vegetable stock for vegetarian)

1 cup asiago cheese, finely grated (or Parmesan/Gruyere)

Fresh parsley, minced (for garnish)

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Heat butter and olive oil in a large skillet over medium heat.
Add onion and cook 3–5 minutes until softened. Season lightly with salt if desired.
Stir in arborio rice, coating in butter and oil. Cook 3–5 minutes.
Increase heat to medium-high and pour in 1 cup of sparkling grape juice. Stir constantly until mostly evaporated.
Add the remaining cups of grape juice one at a time, letting each absorb before adding the next.
Continue with chicken broth, 1 cup at a time, stirring until absorbed before the next addition.
When rice is creamy and tender (al dente), stir in grated asiago until melted and smooth.
Taste, adjust seasoning if needed, garnish with parsley, and serve immediately.

Use arborio or Carnaroli rice for the best creamy texture.

Swap asiago with Parmesan or Gruyere for a different flavor.

Vegetarian version: replace chicken broth with vegetable stock.

For extra richness, stir in cream or an extra knob of butter before serving.

Add shrimp, scallops, mushrooms, or chicken to turn it into a main dish.