Risotto
Super easy to make, this creamy risotto is full of flavor from white wine, chicken stock and parmesan cheese. Perfect as a side dish or with veggies and protein for a main course.
Equipment
- 4 quart Dutch oven
- Wooden spoon
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil or avocado oil
- 1 small shallot, finely minced
- ¾ cup dry white wine (like Chardonnay)
- 2 cups Arborio rice
- 5-6 cups chicken broth, bone broth, or stock (keep hot on the stove)
- 1¼ cups parmesan cheese, grated
- 4-6 leaves fresh basil (optional) (rolled and cut into thin strips called chiffonade)
Instructions
- Start by heating the chicken broth in a separate, small saucepan on the stove.
- In 4-quart Dutch oven, melt butter with olive oil over medium high heat.
- Add minced shallots and cook until just tender, about 2-3 minutes.
- Add rice and stir with wooden spoon to completely coat in butter and oil.
- Cook and stir 1-2 minutes.
- Add white wine. Cook and stir until all liquid is absorbed.
- Add hot chicken broth, one cup or ladle at a time, stirring until fully absorbed before adding the next cup or ladle. Repeat using 5 of the cups of broth.
- You should be able to draw your spoon across the bottom of the pot with no liquid remaining.
- Cook rice until desired tenderness by gathering a few grains on the end of a fork and tasting. Risotto should be firm to bite, or al dente, and all liquid should be absorbed.
- Use the final cup of broth if you want it a little creamier. I usually use all 6 cups.
- Remove from heat and stir in parmesan cheese. Sprinkle with basil, if using. Serve immediately. Enjoy!
