Risotto, Basic

By CheeseDiva

Ingredients

• 4 cups chicken stock
• 1 ounce unsalted butter
• 1 ounce olive oil
• 1 large shallot, finely chopped
• 1 cup arborio rice or carnoroli rice
• 3/4 cup dry white wine
• Salt and pepper
• 1/2 cup creme fraiche
• 1 cup shaved Parmigiano Reggiano

Preparation

Step 1

Bring the chicken stock to a boil and keep hot. In a 3 quart saucepan, combine the butter, olive oil, and shallots and saute over medium low heat until shallots are translucent. Add the rice and toast the rice for approximately 5 minutes, stirring continuously with a wooden spoon. Add the white wine and continue stirring until the wine has evaporated. Add the hot chicken stock, just enough to barely cover the rice (about one cup or less) and continue stirring until all the liquid is evaporated. Repeat the above step until the rice is cooked al dente, about 15 minutes total cooking time, add salt and pepper to taste. Stir in 1/2 cup creme fraiche and the shaved Reggiano.