1. Warm the broth in a saucepan over low heat and keep it at a gentle simmer throughout the cooking process.
2. In a large skillet or heavy-bottomed pan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped shallot and sauté until translucent and fragrant, about 3-4 minutes.
3. Add the Arborio rice to the pan, stirring constantly to toast the grains lightly for about 2 minutes. This step helps develop that signature creamy texture I learned watching Mama Lou patiently stir her risottos.
4. If using white wine, pour it in now, stirring until the liquid is mostly absorbed—this adds depth and brightness to the dish.
5. Begin adding the warm broth one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. This process usually takes about 18-20 minutes. Remember, patience is key here—just like Mama Lou’s slow Sunday afternoons.
6. When the rice is tender but still has a slight bite, gently fold in the fresh raspberries, rose water, remaining butter, and Parmesan cheese. Stir carefully to avoid breaking the raspberries too much. The rose water should be added sparingly; it’s a delicate flavor that can easily overpower the dish.
7. Taste and adjust seasoning with salt, pepper, and honey or maple syrup if you want a touch more sweetness to balance the tartness of the berries.
8. Remove from heat and let the risotto rest for a minute or two—it thickens up beautifully and allows the flavors to meld.

I’ve found that stirring gently but consistently, and treating the risotto with care, makes all the difference. Ouma once told me that cooking is just as much about respect for the ingredients as it is about technique—and I couldn’t agree more.