Risotto

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Step 1

Start by thinly dicing the shallots and mincing the garlic.

Step 2

In a medium saucepot, add in the chicken stock. Place over medium-high heat and bring to a boil. Once boiled, turn off the heat. Cover to keep hot.

Step 3

In a large saucepan, heat up olive oil over medium heat until shimmering. Add in shallots and garlic. Season with salt. Stir and saute for 2-3 minutes or until softened.

Step 4

Add in the Arborio rice and toast for about 30 seconds while stirring occasionally.

Step 5

Add in white wine with the saffron threads. Turn heat up to medium-high and boil until 90% evaporated. Stirring occasionally.

Step 6

Turn the heat back down to medium and begin constantly stirring while adding in ½ cup ladle full of chicken stock.

Step 7

Constantly stir. Do not stop stirring.

Step 8

Once the liquid is absorbed by the rice, add in another ½ cup ladle full of the chicken stock while constantly stirring.

Step 9

Rinse and repeat until the rice is cooked to an al dente state and not crunchy.

Step 10

When the rice is finished, turn off the heat and stir in the unsalted butter until fully melted.

Step 11

Add in the grated Grana Padano and stir to combine.

Step 12

Plate and top with fresh cracked black pepper and an optional drizzle of balsamic vinegar.