by Anna Glassman-Kaufman
We’re going back to the basics this week with a classic risotto recipe. Don’t let risotto intimidate you. It may be a bit of a labor intensive process, but it never disappoints. Master this basic recipe and get ready to customize with seasonal produce and herbs, new stocks/broths, and unique cheeses.
Serves 2-3
Ingredients:
2 tablespoons extra virgin olive oil
¼ cup shallot, minced
1-2 cloves garlic, minced
1 cups carnaroli (or arborio) rice
3 cups chicken stock
½ cup white wine, we recommend chardonnay
½ cup Parmigiano-Reggiano, freshly grated, plus extra for garnish
1 tablespoon unsalted butter
Salt and pepper to taste
Method
Bring chicken stock to a simmer in a medium saucepan.
Meanwhile, in a large heavy bottomed pot, sauté shallot and garlic in olive oil on low/medium heat until soft, but not browned. Season with salt and pepper.
Add rice and stir with a wooden spoon, until the rice is evenly coated with olive oil. Continue to stir for one minute until the rice has a nutty aroma.
Add the white wine and stir constantly until it is all absorbed into the rice.
Add about ½ cup of simmering stock and stir until nearly all of the liquid is absorbed. Then, add another ½ cup of stock and stir. Continue this process until all the stock is added (15-20 min) and risotto is al dente, creamy, and a little bit soupy.
Turn off heat and stir in grated Parmigiano-Reggiano and butter.
Garnish with a drizzle of extra virgin olive oil, more grated Parmigiano-Reggiano, and freshly cracked black pepper. Serve immediately.
