zmVault/source/risotto.md

Risotto

Ingredients

• 7 cups chicken stock
• 2 tbsp. olive oil
• 1 large shallot, finely chopped (~1⁄4 cup)
• 2 cloves garlic, minced
• 1-1⁄2 tsp. kosher salt
• ? tsp. black pepper
• 2 bay leaves
• 5 tbsp. unsalted butter
• 2 cups arborio rice
• 1 cup dry white wine
• 3⁄4 cup freshly grated Parmesan, plus more for garnish

Directions

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

2. Heat the olive oil in another medium saucepan. Add the shallot, garlic, 1⁄2 teaspoon salt and ~10 grinds of black pepper and cook, stirring occasionally, until the vegetables are softened, 3--4 minutes.

3. Add the bay leaves and 3 tablespoons butter, stirring 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. Pour in the wine and simmer, stirring occasionally, until it has evaporated completely, 2--3 minutes.

6. Ladle one cup of the warm stock into the rice and cook, stirring gently without stopping, 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. Discard the bay leaves.

8. Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt and a few more grinds of black pepper.

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