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| Basic Risotto |
Ingredients
5 cups reduced-sodium chicken broth, beef broth, seafood stock, bottled clam juice, “no-chicken” broth or vegetable broth (see Notes)2 tablespoons extra-virgin olive oil
1 cup chopped shallots or onion, 2 cloves garlic, minced, 1½ cups arborio, carnaroli or other Italian “risotto” rice, ¼ teaspoon salt, 1 cup dry white wine, 1 cup finely shredded Parmigiano-Reggiano cheese, Freshly ground pepper to taste.
Cooking Instructions
Bring broth to a simmer in a medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering. Heat oil in a Dutch oven over medium-low heat. Add shallots (or onion) and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add rice and salt and stir to coat. Stir ½ cup of the hot broth and a generous splash of wine into the rice. Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding broth in ½-cup increments followed by a splash of wine, and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when you've used all the broth and wine and the rice is creamy and just tender, 25 to 35 minutes total. Remove from the heat; stir in ¾ cup cheese and pepper. Serve sprinkled with the remaining ¼ cup cheese.
by Chef Hogan |
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