Risotto is a well known dish in Italy! It’s a rice dish that’s constantly stirred and cooked with broth to reach a creamy consistency. There are many ingredients that can be added when making risotto, but this is the simple version!
Rice: Carnaroli, Arborio, or Vialone Nano. I used Carnaroli.
Butter: Unsalted butter.
Shallot: Shallot chopped into a small dice. You can also use white onion if you don’t like shallots.
Garlic: Minced garlic.
Wine: Dry white wine.
Chicken broth: Unsalted chicken broth or stock. You can also use vegetable or beef stock.
Parmesan: Grated parmesan cheese.
Salt/pepper: Salt if needed and white pepper to taste.
How to make risotto:
Prepping shallot/garlic: Dice your shallot and mince your garlic.
Sautéing garlic and shallot: Into a heavy bottom pan add your butter. Allow it to melt and add in your shallot. Allow the shallots to cook for a couple of minutes then add in your garlic; cook till fragrant.
Adding Risotto: Add your rice and cook for 2 minutes, constantly mixing.
Adding wine: Add wine and allow it to evaporate.
Adding broth: Add your hot broth a little at a time and constantly mix. Repeat this step until rice is soft and the broth is absorbed. Approximately 20 minutes.
Finishing off risotto: When your risotto is “al dente”, add in your 1 tbsp of butter, parmesan cheese, white pepper and salt if needed.
What does “al dente” means?
Rice cooked firm to the bite.
How to make Risotto
- 2 tbsp of unsalted butter
- 1/4 cup of shallot, small dice
- 1 garlic clove, minced
- 1 cup of Carnaroli Rice
- 1/2 cup of white dry wine
- 3-4 cups of unsalted chicken broth, hot
- 1/3 cup of Parmesan cheese, shredded
- 1/8 tsp of white pepper
- Salt if needed
- In a heavy bottom pan, add in 1 tbsp of butter on a low to medium heat. Allow the butter to melt and add in your diced shallots. Sauté for a couple of minutes then add in your garlic. Cook garlic for 1-2 minutes or until fragrant.
- Add in your rice and cook for 2 minutes, constantly mixing.
- Add in your wine and allow the wine to evaporate.
- Add your hot broth a little at a time and constantly mix. Repeat this step until rice is soft and the broth is absorbed (approximately 20 minutes).
- When your risotto is "al dente", add in your 1 tbsp of butter, parmesan cheese, white pepper and salt if needed.
- Serve hot!