Risotto

March 12, 2017

 

Super simple, yet impressive risotto recipe. 

RISOTTO

Makes ~6 servings

 

1 cup Arborio Rice
3 cups Stock (chicken or veggie), warm
1-2 Shallot, chopped
1 T Butter, unsalted
1 T EVOO
1/4 cup White Wine (example: Pinot Grigio)
1/3 Pecorino Romano Cheese, grated
Any veggies you want cut up small (I love raw asparagus or canned peas)
Salt & Pepper to taste
 
Add stock to a small pot and bring to boil, then reduce heat so that is stays at a simmer. 
 
In a different medium pot, over medium heat, add butter and oil until melted together, add shallots and cook until translucent.  

 

Add the rice and stir until all of the liquid is soaked up by the rice. 
 
Add the wine and stir until all of the liquid is soaked up by the rice. 
 
Add the stock a ladle full at a time (1/4 cup at a time), and stir until all of the liquid is soaked up by the rice.  Repeat this until the rice is tender all the way through.  Make sure that you do not add the liquid too quickly. Always be stirring. 

 
Once the rice is ready, remove it from the heat and add the veggies and cheese. 
 
Total cooking & prep time should be about 15-20 min

 

NB: For asparagus, I remove "pretty" tops of the stalk and reserve them for finishing garnish. 

 

 

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