Risotto is an Italian rice dish that is super flavorful and delicious. Although it seems complicated to make, it really doesn’t take much skill at all. As long as you have everything at the right temperature and follow this recipe, you will have perfect risotto every time.
Instructions
- Start off by heating up whatever stock you’re using on the stove, whether that is vegetable, chicken, or whatever you fancy. This is important because you don’t want to bring down the temperature of the rice when the liquid is added.
- Chop up 1 medium shallot or 1/2 an onion and fry it in a large pan.
- After about 2-3 minutes, add in 1 1/2 cups of arborio rice and toss it well so it is covered in fat, either butter or oil, that you used to cook the onion. This step is important because the rice begins to toast and deepens the flavor.
- After a few minutes, add in 1/2 cup of dry white wine and let that cook out completely.
- Add in a ladle’s worth of stock in the rice and stir. When the liquid gets absorbed, add in another ladle.
- After 20-30 minutes the rice should be al dente.
- Finally, add in a bit of butter, parmesan cheese, and chopped parsley and serve!
