46 lines
1.4 KiB
Markdown
46 lines
1.4 KiB
Markdown
# 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.
|