Simple Risotto

Serving Size

About 4-6 servings

Supplies

  • Medium sized saucepan
  • Large pot
  • Wooden spoon
  • Chef’s knife

Ingredients

  • 1 1/2 cups arborio rice
  • 6 cups vegetable broth (substitute: chicken broth)
  • 1/2 cup white wine
  • 1 medium sized shallot
  • 4-5 cloves of garlic
  • Olive oil

Instructions

  1. Start with heating 2-3 tbs olive oil into the saucepan on medium low heat.
  2. Meanwhile, add 6 cups of broth to a separate large pot on medium low heat.
  3. Finely dice the shallot and garlic. Add to the pot and cook until shallot becomes fragrant and slightly translucent.
  4. Add the rice to the pot, stirring frequently until the rice becomes slightly translucent, about 1-2 minutes.
  5. Add white wine and bring mixture to a soft boil to allow alcohol content to cook off, about 2 minutes.
  6. Begin adding 1/2 cup of warm broth to the rice at a time and continually stir with wooden spoon. Allow the broth to fully soak up into the rice before adding another 1/2 cup. Continue this process until all broth has been used, about 45 minutes.
  7. Finish off the risotto by stirring in freshly grated parmesan. Add salt and freshly ground black pepper to taste.

Notes / Acknowledgements

You can make this recipe much more decadent by adding 2 tbs salted butter when you add the parmesan cheese, although we believe it’s rich enough without it. You can also get creative by adding things like pureed pumpkin or butternut squash, mushrooms, peas, etc. It should be noted there are different ideas of what the consistency of a risotto should be. We prefer a more homogenous, creamy mixture as opposed to a more al-dente/soupy mix. For a more al-dente risotto, refrain from allowing all of the liquid to dissolve before adding more broth.