Basic Risotto

Name: Basic Risotto
Ingredients: 6 - 8 cups chicken stock (low-sodium essential; homemade preferable); 3 tablespoons unsalted butter, divided; 1 large shallot, thinly sliced; kosher salt; 1 pinch red chile flake; 2 large cloves of garlic, thinly sliced; 2 cups risotto rice (I prefer vialone nano, but arborio and carnaroli varieties work too); 1 lemon, zested and juiced; 1/4 cups white wine (optional; I generally forgo it in favor of simple lemon); 1/2 cups Parmigiano-Reggiano, Grana Padano or Pecorino Romano (freshly grated; plus more for serving)

10 ingredients

1 steps

Ingredients

6 - 8 cups chicken stock (low-sodium essential; homemade preferable)
3 tablespoons unsalted butter, divided
1 large shallot, thinly sliced
kosher salt
1 pinch red chile flake
2 large cloves of garlic, thinly sliced
2 cups risotto rice (I prefer vialone nano, but arborio and carnaroli varieties work too)
1 lemon, zested and juiced
1/4 cups white wine (optional; I generally forgo it in favor of simple lemon)
1/2 cups Parmigiano-Reggiano, Grana Padano or Pecorino Romano (freshly grated; plus more for serving)

Directions

1

["In a medium-sized saucepan, heat the chicken stock over low heat and keep warm.", "In a large, heavy-bottomed skillet heat 2 T. butter over medium heat, allowing it to melt and brown slightly. Add the sliced shallots, a generous pinch of salt and the chile flake, tossing the mixture in the butter with a wooden spoon or spatula. Lower the heat slightly and cook, tossing often until the shallots are sweet and soft but not brown, about 5 minutes. Add the garlic and continue cooking and stirring until its fragrant, another minute.", "Add the rice all at once and toss to coat in the butter. Continue cooking until the rice is lightly toasted and slightly translucent, about 3 minutes. Pour in the lemon juice and wine (if using) and stir until completely absorbed. Begin adding the warm chicken stock, starting with 2 healthy ladles, stirring frequently until its mostly absorbed. I begin adding more stock when I can draw my spoon through the rice and it holds a line for a few seconds. Add the stock, a couple ladles at a time (I equate it to 3/4 c. or so), stirring slowly, looking for a soft simmer. If you cook the risotto to quickly, it will cook unevenly, if you cook it too slowly, you'll end up with mush...an hour later. The entire process should take only 25 - 30 minutes.", "Begin tasting the rice after 5 or so cups of the stock have been absorbed. It should be creamy with only a tiny amount of \"bite\"". If you've used up all 8 cups of stock