Rice & Pasta

Risotto

Name: Risotto
Yield: 4-6 servings
Ingredients: 1 TBSP olive oil; 2 shallots, diced; 1 ½ cups arborio rice; ½ cup dry white wine (red wine can also be used); 6 cups chicken stock; ⅓ cup freshly grated Parmesan cheese (or preferred cheese); 4 TBSP unsalted butter; Salt and pepper to taste

A classic Italian rice dish made with arborio rice, white wine, and chicken stock.

30-40 minutes4-6 servings

italian rice risotto vegetarian

Batch size

Ingredients

0 of 8 gathered

Instructions

Add olive oil to a saucepan on medium-high heat.
Sauté shallots until soft but not browned. (Optional: add garlic to taste)
Add the rice and stir to coat well with the olive oil.
Add the wine and stir until it has evaporated.
Add 1 cup of chicken stock and stir until it's absorbed.
Repeat with the other 5 cups of chicken stock, adding 1 cup at a time and stirring until absorbed. This should take 18 to 20 minutes.
Remove the saucepan from the heat.
Add the cheese, butter, salt, and pepper.

Notes

Basic risotto can be enhanced by adding about 1 ½ pounds of additional ingredients, including the liquids they are cooked in, like mushrooms, shrimp, scallops, vegetables, or a combination. These must be prepared beforehand, kept warm, and added after the risotto is cooked.
Mushrooms tend to shrink, so add more if using them.
The amount of cheese can be reduced or omitted entirely, depending on the additional ingredients used.