Basic Risotto Recipe
Risotto is a creamy dish cooked in a broth that comes from Northern Italy. The broth that is used can be derived from meat, vegetables, or fish.
Ingredients
- 7 cups of homemade chicken stock (find the recipe below)
- 2 tablespoons of olive oil
- 1 large finely chopped shallot (around ¼ cup)
- 2 cloves of garlic, minced
- 2 bay leaves
- 5 tablespoons of unsalted butter
- 2 cups of arborio rice
- 1 cup of dry white wine
- ¾ cup of freshly grated parmesan
- salt and pepper, to taste
Instructions
- Warm chicken stock in medium saucepan on medium-low heat. Cover and warm while making risotto.
- Heat olive oil in new medium saucepan on medium heat until shimmering.
- Add shallot, salt, garlic, and pepper. Stir occasionally until vegetables are softened (3-4 minutes).
- Add bay leaves and 3 tablespoons unsalted butter. Stir until butter is melted (1 minute).
- Add rice. Toast until smells nutty and turns light golden brown, stir only once (3-4 minutes).
- Pour in wine. Simmer until evaporated, stirring occasionally (2-3 minutes).
- Add 1 cup warm stock into rice. Cook until rice has absorbed liquid, stirring softly continuously (2-3 minutes).
- Repeat until rice is al dente (17-19 minutes).
- Remove bay leaves and throw them away.
- Stir in parmesan, butter, salt, and pepper.
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