vault backup: 2026-03-08 20:20:01

risotto.md

@@ -0,0 +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
+
+## 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.