Risotto Recipe

Laura Reigel

Servings :11

Prep Time 10

Cook Time 30

INGREDIENTS

▢ 1 tablespoon olive oil
▢ ¼ cup shallot finely diced
▢ 2 cups arborio rice
▢ ½ cup dry white wine
▢ 6 cups chicken broth keep simmering in a pan
▢ ¼ cup parmesan cheese grated
▢ ½ teaspoon saffron optional
▢ parsley minced, for garnish

INSTRUCTIONS

Warm the stock in a medium saucepan. You'll want to keep it warm the whole time.
Sauté the aromatics in a little olive oil in a large skillet.
Add the arborio rice when the shallots are translucent and aromatic add the rice. Sauté so that the grains are coated in olive oil.
Add the wine and cook until all the wine is absorbed. Make sure to cook the wine long enough to burn off the alcohol. You want the flavor of the wine but not the booziness of it.
Start adding the broth. When the wine is completely absorbed add one ladle of warm broth. Stir until the broth is completely absorbed. Then continue to add the broth one ladle at a time making sure to stir continuously and that each ladle is absorbed before adding the next ladleful.
Add the parmesan. When all the broth is absorbed, remove the risotto from the heat and add in the parmesan cheese. Stir to combine.
Garnish with fresh parsley and more parmesan.

RECIPE TIPS

Other Variations

Vegetables

To add vegetables to a risotto sauté them in the skillet before adding the rice. You can use a vegetable broth that complements your choice of vegetables or stick with chicken broth. A few classic vegetable additions are:

Mushrooms
Butternut Squash
Asparagus
Peas
Pumpkin

Seafood

Seafood is a delicious addition to risotto. Saffron pairs nicely with most seafood. Use a seafood stock, if you have it. Some seafood that works great in this recipe is:

Shrimp
Lobster

NUTRITION