How to Make Simple Risotto
This is the basic technique for perfect risotto every time that is not as time consuming as its reputation says it is.
Ingredients
- 5 cups (2 ½ pints) vegetable stock or broth
- 2 tablespoon olive oil
- ½ cup (45 grams) shallot, finely chopped
- 1 cup (200 grams) Arborio rice short grain rice
- ½ cup (118 ml) white wine one you would drink
- 1 tablespoon unsalted butter
- ½ cup (40 grams) Parmesan cheese, grated , plus more for garnish
- Salt to taste
Instructions
- Add the stock/broth to a saucepan and keep warm it over low heat.
- To a skillet, add the olive oil over medium heat. Add the shallot and cook for 5 minutes until softened, do not brown.
- Add the rice and stir coating in the oil.
- Stir in the wine and simmer until absorbed by the rice.
- Add a ladle of stock and stir. Allow to bubble slightly until almost completely absorbed by the rice. Continue this until all of the stock is gone and the rice is tender but not mushy.
- Turn off the heat and stir in the butter and Parmesan cheese.
- Taste for salt. You may not need to add any if your stock is salty and there is salt in the cheese. Serve immediately.
Video
Nutrition
Serving: 1 | Calories: 201kcal | Carbohydrates: 13g | Protein: 2g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 19mg | Sodium: 524mg | Sugar: 1g