Easy Risotto
Prep time
Cook time
Total time
Risotto so easy you can make it on a school night!
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
  1. 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.
  2. Stir the rice while drying for about 5 minutes.
  3. 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.
  4. Add the shallots and garlic and stir for another minute.
  5. 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.
  6. Bring a boil, then cover and simmer for 12 minutes.
  7. Remove the skillet from the heat and take the lid off, resting the rice for about 10 minutes.
  8. Put the skillet back on a medium-high heat fire and add the remaining stock/wine and stir until the liquid is absorbed.
  9. Remove the skillet from the heat and add the Parmesan cheese, cream, salt and pepper, and any herbs or additions desired.
  10. Serve immediately.
Recipe by livefire at http://livefireonline.com/2017/02/28/easy-risotto/