Risotto is one of those dishes that seams fancy but isn't complex at all. While the traditional Italian rice dish is prepared with short-grained starchy rice called arborio rice, it can easily be made with a variety of additions for a more unique spin. Here's my recipe for Parmesan Risotto.
- 1½ cups arborio rice
- 1 qt. chicken stock
- ½ cup dry white wine or vermouth
- 1 medium shallot, finely chopped (can substitute for ½ of a small onion)
- 3 tbsp. unsalted butter
- 1 tbsp. olive oil
- 1/2 cup fresh Parmesan cheese, grated
- salt and pepper to taste
Heat the chicken stock in the microwave or on the stovetop. Set aside.
In a saucepan or sauté pan, heat 1 tbsp. unsalted butter and olive oil. Add the finely chopped onion. Cook the butter, oil, and onion until the onion starts to become translucent. Add the rice and stir briskly, making sure to coat the rice with the butter mixture. Sauté the rice for about 2 minutes, until you notice a slight nutty aroma, making sure the rice doesn't become toasted or brown. Add the white wine to the rice mixture and stir until it is absorbed.
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