Basic Risotto

By amaliana

Slowly adding broth while stirring constantly is what gives risotto it's signature texture.

Ingredients

• 6 cups low-sodium chicken broth
• 1/4 cup (1/2 stick) unsalted butter
• 1 large shallot, diced small
• coarse salt and ground pepper
• 1 cup Arborio or Carnaroli rice
• 1/2 cup dry white wine, such as Pinot Grigio
• 2 tablespoons grated parmesan (1/4 ounce)

Details

Servings 4
Preparation time 40mins
Cooking time 80mins

Preparation

Step 1

1. In a medium saucepan, bring broth to a simmer;reduce heat and keep warm. In a 10-inch heavy-bottomed skillet or pot,heat 2 tablespoons butter over medium-high. Add shallot, season with salt and pepper, and cook until beginning to soften, about 4 minutes. add rice and cook, stirring, until rice is translucent at edges, 1 minute.
2. Add wine and stir until evaporated, about 2 minutes. With a ladle, add about 1 cup broth to skillet. Cook, stirring constantly, until broth is absorbed, 4 minutes. Repeat, gradually adding broth by the cupful and stirring constantly, until rice is tender but still al dente and sauce is creamy(you may not need all the broth), 20 to 25 minutes.
3. Remove skillet from heat and stir 2 tablespoons butter and Parmesan. Season to taste with salt and pepper and serve immediately.

Mushroom Risotto with Spring Herbs

Follow instructions for Basic Risotto. In step 1, cook 1/2 pound cremini or button mushrooms, trimmed and quartered, along with shallot. In step 3, stir in 3 tablespoons chopped mixed herbs, such as parsley, marjoram, and chives, along with butter and parmesan.

Carrot-Lemon Risotto

Follow instructions for Basic Risotto. In step 2, when rice is al dente and sauce is creamy, add 1/2 cup carrot juice and stir until absorbed, 4 minutes. In step 3, stir in 1 tablespoon finely grated lemon zest plus 1 tablespoon lemon juice along with butter and Parmesan.