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!

Ingredients:

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.

Questions Asked:

What does “al dente” means?

Rice cooked firm to the bite.

How to make Risotto

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!

Ingredients
  

  • 2 tbsp unsalted butter
  • 1/4 cup shallot, small dice
  • 1 garlic clove, minced
  • 1 cup Carnaroli Rice
  • 1/2 cup white dry wine
  • 3-4 cups unsalted chicken broth, hot
  • 1/3 cup Parmesan cheese, shredded
  • 1/8 tsp white pepper
  • Salt if needed

Instructions
 

  • 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!