The Simple Risotto Recipe

Prepare time: 20 min      Cooking time: 1 hr 20 min      Ready in: 1 hour 10 min

Risotto takes a while to cook properly, and it requires your attention as well as your time.

Ingredients

• 1½ cups arborio riceb
• 1 qt chicken stock
• ½ cup vermouth or another dry white wine
• 1 medium shallot or ½ small onion, chopped (about ½ cup)
• 3 Tbsp whole butter, divided
• 1 Tbsp vegetable oil
• ¼ cup grated Parmesan cheese
• 1 Tbsp chopped Italian parsley
• Kosher salt, to taste

Direction

1. Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
2. In a large, heavy-bottomed saucepan, heat the oil and 1 Tbsp of the butter over medium heat.
3. When the butter has melted, add the chopped shallot or onion. Sauté for 2–3 minutes or until slightly translucent.
4. Add rice oil and melted butter ans stir with wooden spoon.
5. Add the wine and cook while stirring, until the liquid is fully absorbed.
6. Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. Repeat this process for three times.
7. After 20–30 minutes or until the grains are tender but still firm to the bite, without being crunchy.
8. Stir in the remaining 2 Tbsp butter, the Parmesan cheese, and the parsley, and season to taste with Kosher salt.