---
id:
aliases: []
title: Risotto
tags:
  - type/recipe
---
# Risotto

## Ingredients

* **7 cups** chicken stock
* **2 tbsp.** olive oil
* **1⁄4** yellow onion or **1** large shallot, finely chopped (~1⁄4 cup)
* **2 cloves** garlic, minced
* **1 1⁄2 tsp.** kosher salt, divided
* **? tsp.** ground black pepper
* **2** bay leaves
* **5 tbsp.** unsalted butter
* **2 cups** arborio rice
* **1 cup** dry white wine (Pinot Grigio, Sauvignon Blanc)
* **3⁄4 cup** freshly grated Parmesan

## Directions

1. Warm the **chicken stock** in a medium saucepan over medium-low heat.
    Cover and keep warm.

2. Heat the **oil** in another medium saucepan.
    Add the **onion**, **garlic**, 1⁄2 tsp. **salt**, and **black pepper**.
    Sauté, stirring occasionally, until the vegetables are softened (3--4 minutes).

3. Add the **bay leaves** and 3 tbsp. **butter**.
    Stir until the butter has melted (~1 minute).

4. Add the **rice** and stir once.
    Toast until the rice starts to turn light golden brown (3--4 minutes).

5. Add the **wine**.
    Simmer, stirring occasionally,
    until the wine has evaporated completely (2--3 minutes).

6. Ladle one cup of the warm **stock** into the rice.
    Cook, stirring constantly but gently,
    until the rice has absorbed the liquid (2--3 minutes).

7. Repeat this process, adding more **stock** a ladleful at a time,
    until the rice is al dente (17--19 minutes).

8. Discard the **bay leaves**.
    Stir in the **Parmesan**, the remaining 2 tbsp. **butter**,
    1 tsp. **salt**, and more **black pepper** to taste.

9. Serve hot, with more **Parmesan**, if desired.
