Go Back

Risotto

Donna Clark - Cooking at Clark Towers
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins

Ingredients
  

  • Cup Arborio Rice
  • 1 Quart Chicken Stock
  • ½ Cup White Wine
  • 1 medium shallot or small onion chopped finely
  • 3 Tbs unsalted butter
  • 1 Tbs Olive Oil
  • ¼ cup grated Parmesan Reggiano
  • 1 Tbs chopped Parsley
  • Kosher Salt to taste

Instructions
 

  • Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
  • In a large, heavy-bottomed saucepan, heat the oil and 1 Tbsp of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2-3 minutes or until it is slightly translucent.
  • Add the rice and stir briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so; until there is a slightly nutty aroma. Don’t let the rice turn brown.
  • Add the wine and cooking while stirring, until the liquid is fully absorbed. Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
  • Note: It’s important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry.
  • The rice will take on a creamy consistency as it begins to release its natural starches. Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. If you run out of stock and the risotto still isn’t done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring while it’s absorbed

Notes

A few notes to remember!
always add hot liquid never cold
stir often
taste to make sure it has cooked thoroughly
wait a day or two before making your rice cake. Freeze each cake and then fry in a hot pan