Parmesan Risotto

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 6 -8 cups homemade chicken stock or 6 -8 cups low-sodium chicken stock, skimmed of fat
• 3 tablespoons olive oil
• 1/2 cup finely chopped shallot (about 2)
• 1 cup arborio rice or 1 cup carnaroli rice
• 1/2 cup dry wine
• 4 -6 tablespoons unsalted butter
• 1/2 cup grated parmesan cheese, plus extra for grating or shaving
• 1/4 cup chopped fresh flat-leaf parsley
• salt & freshly ground black pepper

Recipe

• 1 heat stock in saucepan over medium heat; keep at a low simmer.
• 2 heat olive oil in a heavy-bottomed saucepan over medium heat.
• 3 add shallots to oil, and cook, stirring, until translucent.
• 4 add rice, and cook, stirring, until rice begins to make a clicking sound like glass beads, 3 to 4 minutes.
• 5 add wine to rice mixture.
• 6 cook, stirring, until wine is absorbed by rice.
• 7 using a ladle, add 3/4 cup hot stock to rice.
• 8 using a wooden spoon, stir rice constantly, at a moderate speed.
• 9 when rice mixture is just thick enough to leave a clear wake behind the spoon, add another 3/4 cup stock.
• 10 continue adding stock 3/4 cup at a time and stirring constantly until rice is mostly translucent but still opaque in the center.
• 11 rice should be al dente but not crunchy.
• 12 as rice nears doneness, watch carefully and add smaller amounts of liquid to make sure it does not overcook.
• 13 the final mixture should be thick enough that grains of rice are suspended in liquid the consistency of heavy cream.
• 14 it will thicken slightly when removed from heat.
• 15 remove from heat.
• 16 stir in butter, parmesan cheese, and parsley; season with salt and pepper.
• 17 divide the mixture among four shallow bowls, mounding risotto in the center, and grate or shave additional parmesan over risotto.
• 18 serve immediately.