1 cup of rice will make enough risotto to feed 4 people. Halve the recipe for a single serving, and one “planned-over”.
  • 1Tbsp Butter
  • 1Tbsp Vegetable oil
  • 2Tbsp Finely chopped shallot (or onion)
  • 1cup Arborio or Carnaroli Rice, or other short-grained rice
  • 1/2 cup Dry White Wine
  • 4cups Chicken broth, warmed
  • 1/2cup Finely grated Parmesan cheese
  1. Over medium heat, sweat shallot or onion in the butter and oil, until translucent.
  2. Add the rice. Cook and stir to coat the rice with the butter/oil mixture, and warm it thoroughly.
  3. Add the wine. Cook and stir until most of the moisture has evaporated.
  4. 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.
  5. 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.
  6. Remove the risotto from the heat. Add the cheese, stirring until it is melted. Taste, and adjust the seasoning with salt and pepper.
  7. Serve immediately, garnished with fresh herbs if desired.
  8. Please refer to the full website posting for flavoring suggestions.