Basic Risotto
11 ingredients
3 steps
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup arborio rice
- 2 garlic cloves minced
- 1 shallot minced
- 2 tablespoons fresh flat leaf parsley chopped
- 3 cups chicken stock - heated, I used Wolfgang Puck
- 4 tablespoons fresh Parmesan cheese
- salt
- pepper
- 1 dash cayenne pepper
Directions
-
1Melt butter and olive oil in large skillet; add garlic and shallots. Saute for a moment; add rice. Stir to combine.
-
2Add heated chicken stock, 1/4 - 1/2 cup at a time. Stir after each addition, and cook until liquid is completely evaporated before adding more liquid.
-
3When adding the last of the chicken stock, add the parsley and the cheese. Cook until liquid is completely evaporated.
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