Risotto
Risotto is deceptively simple to make - all you need is a little bit of patience and this recipe. The perfect Italian risotto is here! It is traditionally a side dish, but paired with a well cooked protein on top, you can have an entire meal in a bowl. This dish everything you could want it to be: creamy, savory, filling, flavorful, and (best of all) easy.
Equipment
- Skillet/Pan
- 2 3 Quart Stock Pot
Ingredients
- 2 tablespoon EVOO Extra Virgin Olive Oil
- 2 tablespoon Butter
- 3 tablespoon Shallot finely chopped
- 5 tablespoon White Wine Pinot Gris
- 1 ½ Cups Arborio Rice
- 4 Cups Chicken Stock
- 1 Cup Parmesan Cheese shredded
- 3 tablespoon Heavy Cream
- 1 tablespoon Fresh Parsley or basil
Instructions
- Chop shallots and shred parmesan cheese.
- On medium heat, add butter and EVOO to your stock pot. Once hot, add in minced shallots and sauté for about 2 minutes until tender.
- On a separate burner with a separate pot, heat up chicken stock until it begins to simmer. Keep this at a low simmer.
- Once shallots are tender, add in rice and cook for 3 minutes until butter and oil coat the rice and it’s slightly translucent. Then, over medium heat, add in white wine and cook until almost all of the wine is dissolved.
- Still on medium heat, add and stir in chicken stock to rice mixture one ladle at a time. Once the ladle worth of chicken stock has almost dissolved, add and stir in another ladle. Repeat this process until all of the chicken stock is gone. This should take about 20 minutes. Rice should be al dente, not mushy.
- To finish, stir in heavy cream for 2 minutes. Take off heat and mix in parmesan cheese.
- Top with fresh parsley or basil and enjoy!
Nutrition
Calories: 624kcalCarbohydrates: 71gProtein: 20gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 52mgSodium: 795mgPotassium: 388mgFiber: 2gSugar: 5gVitamin A: 627IUVitamin C: 2mgCalcium: 320mgIron: 4mg
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