Classic Risotto

Updated at: Thu, 17 Aug 2023 04:03:17 GMT

Step 1

Heat a heavy-bottomed pot or dutch oven over medium heat. Add the oil and shallots and a pinch of salt and cook, stirring continuously, until the shallots are translucent but not yet browned, about 3 minutes

Step 2

Stir in the rice and cook until slightly toasted and fragrant, about 2 minutes

Step 3

Pour in the wine and cook until almost entirely evaporated

Step 4

Add 1 cup of the stock,L. Cook, stirring often, until the rice has absorbed most of the liquid. Adjust the heat as needed so the liquid simmers. Add another 1 cup of the stock and cook, stirring often, until the rice once again absorbs most of the liquid. Repeat to add the remaining stock in two more additions. The risotto is done when the rice is creamy and tender (from the release of starch during cooking) but still has bite, 20-25 minutes total cooking time. If you’ve used all the stock and the risotto isn’t done, add water and continue cooking. Stir often and be careful not to scorch the grains on the bottom of the pot.

Step 5

Remove from the heat and add the butter and cheese. Once the butter has melted, stir well and taste, seasoning with salt as needed. Serve immediately.

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