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Recipes: Classic Italian Risotto

Posted on: 03-06-2008 by chloehalston --
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Risotto is one of the most popular and classic Italian dishes. Unfortunately for the average cook, it can also be tricky to get the timing right. Here’s our guide to creating a great risotto:

 

Ingredients:

3 tablespoons of extra virgin olive oil
1 cup of minced onions
2 tablespoons of minced shallots
2 cups of Arborio or Carnaroli rice (these are the best for risotto! They stick together and hold the condiments better than long-grained or Minute rice.)
1/2 cup of dry white wine
6 cups of chicken or beef stock
1/2 teaspoon table salt
2 tablespoons of butter, cut into small sections
1/2 cup freshly grated Parmesan cheese (I’m not kidding on the fresh! None of that green can stuff.)
Freshly ground pepper (Get a pepper grinder if you don’t have one! They’re a cook’s best friend.)

 

Directions:

1. Heat the chicken or beef stock first (a VERY quick couple of seconds in the microwave will do, or if you want to be safe, just stick it in a pot on the stovetop and keep it on the lowest setting.) Keep the stock in a large glass measuring cup so you’ll be able to keep track of how much is left.

 

2. Saute the minced onions and shallots in a large skillet over medium-low heat with the extra virgin olive oil until they’re a golden color.

 

3. Add the rice and stir, coating it with olive oil. Add the dry white wine and a half-cup of the heated chicken stock; stir well. Add salt; stir some more. Cook, stirring constantly, until all of the liquid is absorbed by the rice. Continue to add the chicken or beef stock in 3/4 cup increments and stir each batch through until it’s been absorbed. Continue stirring and cooking in this manner until the rice mixture is creamy and each grain is still slightly firm – risotto calls for al dente rice.

4. Remove from heat and immediately move to a glass bowl. Using a metal whisk, whip in the butter and half of the grated cheese. Season with salt and freshly ground pepper to taste. Serve immediately, topping with the remaining grated cheese.

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