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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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From the Italian Inn Cookbook. This is my favorite risotto. Ingredients:
6 cups chicken broth |
2 tablespoons butter |
1 1/2 tablespoons olive oil |
6 garlic cloves, minced |
2 medium shallots, minced |
2 cups arborio rice |
1 cup dry white wine |
1 lemon, zest of |
1 cup freshly grated parmesan cheese, plus more for garnish |
1 1/2 teaspoons salt |
1/4 teaspoon fresh ground pepper |
chopped parsley (to garnish) |
Directions:
1. Heat chicken broth in a medium saucepan. Keep hot during preparation.
2. Heat the butter and oil in a large, heavy saucepan over medium heat. Add the garlic and shallots, and saute, stirring occasionally, until soft and translucent, 3-4 minutes. Do not brown.
3. Add the rice, and stir to coat. Cook rice, stirring frequently, until well coated and grains start to appear translucent, about 2 minutes.
4. Add the white wine, and stir constantly until it has evaporated, about 2 minutes.
5. Add 1 cup of the hot stock, and cook, stirring constantly, until almost all of the liquid has evaporated. Then add hot stock, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next (reserve about 1/2 cup for serving). Cook until rice is tender but still firm in the center (a total of 20-25 minutes).
6. Remove pan from heat, and stir in 2 t lemon zest, 1/4 c Parmesan cheese, salt & pepper. Add some of the remaining stock a little at a time to reach the desired consistency. Serve immediately, garnished with Parmesan cheese and parsley.
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