Basic Risotto

By pksites

Slowly adding hot broth to arborio rice helps release the starch from the rice, giving risotto its characteristic silky, creamy texture. We add a splash of wine along with each addition of broth to give the dish a more pronounced wine flavor.

Ingredients

• 5 cups reduced-sodium chicken broth, seafood stock, bottled clam juice or vegetable broth
• 2 tblsp extra-virgin olive oil
• 1 cup chopped shallots or onion
• 2 cloves garlic, minced
• 1 1/2 cups arborio, carnaroli or other Italian "risotto" rice
• 1/4 tsp salt
• 1 cup dry white wine
• 1 cup finely shredded Parmigiano-Reggiano cheese, divided
• Freshly ground pepper to taste

Preparation

Step 1

1. Bring broth to a simmer in a medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.
2. Heat oil in a Dutch oven over medium-low heat. Add shallots (or onion)and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring until fragrant, about 30 seconds. Add rice and salt and stir to coat.
3. Stir 1/2 cuip of the hot broth and generous splash of wine into the rice. Cook, stirring frequently, until the liquid has been absored. Continue to cook on medium-low adding broth in 1/2 cuip increments follwed by a splash of wine, and stirring frequiently after each addition, until most of the liquid is absorbed. The risotto is done when you've used all the brother and wine and the rice is creamy and just tender, 25 to 35 minutes total.
4. Remove from the heat; stir in 3/4 cup cheese and pepper. Serve sprinkled with the remaining 1/4 cuip cheese.