Easy Risotto
Author: Curt McAdams - Livefire
Recipe type: Sides
Cuisine: Italian
- 1½ cups Arborio rice
- 4 cups chicken stock
- 1 cup dry white wine
- 3 garlic cloves, minced
- 2 shallots, diced/minced
- 2 tbsp. butter
- 2 tbsp. vegetable oil
- 1 cup grated Parmesan cheese
- ¼ cup heavy cream
- salt and white pepper
- Whisk the rice in a large bowl with the stock and risotto, then drain the rice, saving all the liquid. Set aside 1 cup of the liquid.
- Stir the rice while drying for about 5 minutes.
- Heat a large skillet (one with a lid) over a medium-high burner and add the butter and oil until the butter melts and is bubbly, then add the rice and stir frequently for about 5 minutes, until the rice gives off a nutty aroma.
- Add the shallots and garlic and stir for another minute.
- Add the stock and wine, except for the 1 cup set aside, to the rice and stir, then shake the pan to distribute the rice more evenly.
- Bring a boil, then cover and simmer for 12 minutes.
- Remove the skillet from the heat and take the lid off, resting the rice for about 10 minutes.
- Put the skillet back on a medium-high heat fire and add the remaining stock/wine and stir until the liquid is absorbed.
- Remove the skillet from the heat and add the Parmesan cheese, cream, salt and pepper, and any herbs or additions desired.
- Serve immediately.
Recipe by livefire at http://livefireonline.com/2017/02/28/easy-risotto/
3.5.3208