- 4
Ingredients
- 2 quarts homemade or low-sodium store-bought chicken stock, skimmed of fat
- Roasted-Garlic Puree, 1/4 cup
- 2 tablespoons extra-virgin olive oil
- 5 tablespoons unsalted butter
- 2 shallots, finely chopped
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1/2 cup finely grated Parmigiano-Reggiano cheese, plus more for garnish
- 1/4 cup finely chopped fresh chives, plus more for garnish
- Coarse salt and freshly ground pepper
Preparation
Step 1
Bring stock to a simmer in a medium saucepan over medium heat. Reduce heat to low; whisk in 1 tablespoon garlic puree, and continue to simmer.
Add oil and 1 tablespoon butter to pan. Add shallots and cook, stirring, until shallots are soft, about 2 minutes. Add rice; cook, stirring, until coated with oil and butter, 3 to 4 minutes. Add wine; stir until completely absorbed.
Stirring constantly, add 3/4 cup simmering stock at a time, letting rice absorb each addition before adding the next. Continue to add stock until rice is creamy but al dente, 17 to 20 minutes.
Stir in the remaining 3 tablespoons garlic puree and 4 tablespoons butter, along with the cheese, and chives. Season with salt and pepper. Garnish risotto with additional cheese and chives.