Warm and comforting, yet elegant.
Classic Risotto
Chef Sadie Morales
4
10 minutes
30 minutes
Italian
Main Dishes
Risotto comes together a lot more quickly than you'd think; it's all the stirring that makes it feel laborious. Speaking of, make sure to use Arborio rice here.
Ingredients
- 6 cups chicken broth
- 3 tbsp olive oil
- 2 medium shallots, diced
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- 4 tbsp butter
- ½ cup freshly-grated Parmesan cheese
- ½ cup heavy cream
- Sea salt, to taste
- Black pepper, to taste
Directions
Warm broth in a saucepan over low heat.
Add 1 tbsp olive oil to the saucepan. Stir in shallots and cook for 1 minute. Add rice; cook and stir until rice is coated with oil and pale gold in color, ~2 minutes.
Pour in wine, stirring constantly until wine is fully absorbed. Add ½ cup warm broth to the rice, and stir until the broth is absorbed.
Continue adding broth, ½ cup at a time, stirring constantly until the liquid is absorbed and the rice is tender, yet firm to the bite, ~15-20 minutes.
Remove from heat. Stir in butter, cream, and Parmesan cheese. Serve immediately.