1.6 KiB
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
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Warm the chicken stock in a medium saucepan over medium-low heat. Cover and keep warm.
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Heat the oil in another medium saucepan. Add the onion, garlic, 1⁄2 teaspoon salt, and black pepper. Sauté, stirring occasionally, until the vegetables are softened (3--4 minutes).
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Add the bay leaves and 3 tablespoons butter. Stir until the butter has melted (~1 minute).
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Add the rice and stir once. Toast until the rice starts to turn light golden brown (3--4 minutes).
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Add the wine. Simmer, stirring occasionally, until the wine has evaporated completely (2--3 minutes).
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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).
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Repeat this process, adding more stock a ladleful at a time, until the rice is al dente (17--19 minutes).
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Discard the bay leaves. Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt, and more black pepper to taste.
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Serve hot, with more Parmesan, if desired.