Pineapple and Parmesan Risotto

Melt 2 tablespoons butter in a wide heavy pan over medium-high heat. Add the diced pineapple and cook, stirring occasionally, until golden and caramelized, about 6 minutes. The butter will turn nutty and the pineapple will release its juices. Remove half the pineapple and set aside for garnish.

Reduce heat to medium. Add the diced yellow onion to the pan with the remaining pineapple and its buttery juices. Cook until softened and translucent, about 4 minutes. Add the minced garlic and cook for 1 minute until fragrant.

Add the white rice directly to the pan and stir to coat every grain in the buttery mixture. Toast for 2 minutes until the edges become translucent and the center remains opaque. Pour in the white wine and stir vigorously until fully absorbed.

Add the warm chicken broth one ladle at a time, stirring constantly and waiting for each addition to be mostly absorbed before adding the next. Maintain a gentle simmer throughout. Continue for 18-20 minutes until the rice is creamy, al dente, and swollen with savory liquid. Taste and adjust seasoning with salt.

Remove from heat. Add the cold butter cubes and the grated mozzarella all at once. Fold vigorously for 2 full minutes until the risotto becomes glossy and flows like lava when the pan is tilted. This is the emulsification — don't rush it. Add white pepper, taste one more time, and serve immediately topped with the reserved caramelized pineapple.