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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
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When I first learned how to make risotto I wasn't too happy with it because I totally didn't know what I was doing, but after some practice, I've mastered this dish. Yeah, not too hard, but to get it perfectly perfect it may take a try or too. Ingredients:
1 t olive oil |
1/2 shallot, minced |
4 oz. arborio rice |
1 t white wine |
12-20 fl. oz. chicken stock (warmed) |
1 oz. butter |
1/2 oz. parmesan, grated |
kosher salt and fresh ground blk pepper as needed |
Directions:
1. Heat the oil in a small sauce pan. Add shallots and sweat until tender
2. Add the Aborio rice and cook until hot and well coasted with the olive oil
3. Add white wine and reduce au sec
4. Add one third of the chicken stock and reduce au sec
5. Continually stir and continue to add some of the chicken stock until the rice is tender, but still al dente.
6. Add butter and Parmesan when the rice is nice and 'pregnant' looking.
7. Butter will loosen consistency and cheese will thicken consistency
8. Adjust seasoning with kosher salt and pepper
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