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The Perfect Risotto
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course:
Main Dish
Cuisine:
Italian
Servings:
4
servings
Ingredients
▢
2
cups
Arborrio rice
▢
5
cups
chicken stock
▢
1
cup
white wine
▢
3
Tbsp
butter
▢
2
Tbsp
olive oil
▢
1
medium shallot
-
finely minced
▢
3
cloves
garlic
-
finely minced
▢
¼
cup
heavy cream
▢
¼
cup
parmesan cheese
Instructions
Bring chicken stock to a simmer over medium-low heat.
In a large pot, heat oil and 2 Tbsp of butter over medium heat until melted.
Saute shallots and garlic until tender, being careful not to brown the shallots or garlic.
Add rice and stir for 2 minutes, making sure rice is evenly coated with butter.
Add wine to rice, stirring regularly.
When wine is completely absorbed by the rice, add a cup of the hot stock.
Continue to add stock, 1 cup at a time once the previous cup is absorbed by the rice.
Stir rice continually. After 18 minutes, remove the rice from the heat and add the parmesan cheese and 1 Tbsp of butter, stirring until melted.
Stir in cream until mixed well.
Add any other cooked components at this time (proteins, vegetables, etc.)
Season with salt and pepper to taste.