RISOTTO

 

  • Cooking Time:
  • Servings: 2
  • Preparation Time:

Ingredients

  • 2 t. clarified butter
  • 2 t. extra virgin olive oil
  • 1/2 C. arborio¹ rice
  • 1 garlic clove, minced
  • 1 shallot, minced
  • 2 scallions, minced
  • kosher salt
  • white pepper
  • 1 C. stock
  • 1 C. white wine
  • 1/4 C. parmesan

Directions

  • Warm butter and oil in a 3 quart saucier² over medium-low heat. Add rice, stir to coat then add onion and garlic, sauté until the onion starts to brown.
  • Combine wine and stock.
  • Add salt, pepper and about 1/4 of the liquid, stir well and cook uncovered, stirring occasionally. When most of the liquid has been absorbed stir in just enough to cover the rice.
  • Continue to cook slowly and stir occasionally, make additions of liquid as it’s absorbed until all of the stock has been used. Do not allow the rice to dry out.
  • The rice should be al dente when done. Stir in cheese and serve immediately.

Notes

Most short grain rice should work.

A saucepan can be used, be sure to stir the rice out of the corner where the bottom and sides come together.

Categories: Mediterranean  Rice  Side Dish 

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