vault backup: 2026-03-08 20:19:05

source/risotto.md

@@ -1,50 +1,54 @@
+---
+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
+* **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.
+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.
+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**.
+3. Add the **bay leaves** and 3 tbsp. **butter**.
     Stir until the butter has melted (~1 minute).
 
-4.  Add the **rice** and stir once.
+4. Add the **rice** and stir once.
     Toast until the rice starts to turn light golden brown (3--4 minutes).
 
-5.  Add the **wine**.
+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.
+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,
+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**.
+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.
-
-<div style="page-break-after: always;"></div>
-<div style="page-break-after: always;"></div>
+9. Serve hot, with more **Parmesan**, if desired.