The time it takes to make a little risotto is time well spent.
For flavoring details, click here to see the full posting.
Ingredients
- 1 Tbsp Butter
- 1 Tbsp Vegetable oil
- 2 Tbsp Finely chopped shallot (or onion)
- 1 cup Arborio or Carnaroli Rice, or other short-grained rice
- 1/2 cup Dry White Wine
- 4 cups Chicken broth, warmed
- 1/2 cup Finely grated Parmesan cheese
Instructions
- Over medium heat, sweat shallot or onion in the butter and oil, until translucent.
- Add the rice. Cook and stir to coat the rice with the butter/oil mixture, and warm it thoroughly.
- Add the wine. Cook and stir until most of the moisture has evaporated.
- Add just enough broth to cover the rice. Adjust the heat to maintain a simmer. Cook and stir until the broth has been absorbed, the mixture is still quite fluid, and the spoon leaves a clear trail on the bottom of the pot. Gentle frequent stirring, which need not be continual, will prevent the risotto from burning.
- Continue adding just enough broth to cover the rice over the course of about 20 minutes, until the rice is cooked to the "al dente" point, and the sauce is like a nice, thick cream soup.
- Remove the risotto from the heat. Add the cheese, stirring until it is melted. Taste, and adjust the seasoning with salt and pepper.
- Serve immediately, garnished with fresh herbs if desired.
- Please refer to the full website posting for flavoring suggestions.
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