Basic Risotto Recipe

Name: Basic Risotto Recipe
Ingredients: 3 Tbsp. extra virgin olive oil; 1 c. chopped onion; 2 Tbsp. chopped shallots; 2 c. Arborio or possibly Carnaroli rice; 1/2 c. dry white wine; 6 c. warm chicken or possibly beef stock; 1/2 tsp salt; 2 Tbsp. butter cut into bits; 1/2 c. freshly-grated Parmigiano-Reggiano Freshly-grnd black pepper to taste

9 ingredients

9 steps

Ingredients

3 Tbsp. extra virgin olive oil
1 c. chopped onion
2 Tbsp. chopped shallots
2 c. Arborio or possibly Carnaroli rice
1/2 c. dry white wine
6 c. warm chicken or possibly beef stock
1/2 tsp salt
2 Tbsp. butter cut into bits
1/2 c. freshly-grated Parmigiano-Reggiano Freshly-grnd black pepper to taste

Directions

1

In a heavy, non-reactive skillet, heat extra virgin olive oil and saute/fry onion and shallots till golden brown.
2

Add in rice and stir, to coat with oil.
3

Add in wine, stir well and add in 1/2 c. warm stock and salt.
4

Cook, stirring constantly, till all liquid has been absorbed.
5

Continue to add in warm stock in small batches (just sufficient to completely moisten rice) and cook till each successive batch has been absorbed, stirring constantly till rice mix is creamy and al dente.
6

Remove from heat, whip in butter and half of the grated cheese.
7

Season with salt and freshly-grnd pepper.
8

Top each serving with additional grated cheese to taste; serve immediately.
9

This recipe yields 4 servings.