zmVault/risotto.md

id, aliases, title, tags, dg-publish

id	aliases	title	tags	dg-publish
		Risotto	authorship/original destiny/permanent topic/hobbies/cooking type/recipe	true

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.

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Chef's Notes

This recipe has very low utility. It is easily the most complex of all I've curated, but it has very little to offer in reward.

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