This classic risotto recipe from the Piedmont region of Italy is sure to please. Made with Arborio rice, shallots, white wine, and Parmesan cheese, it's a creamy and flavorful dish that is sure to be a hit at any dinner table.
Ingredients
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1 cup Arborio rice
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2 tablespoons olive oil
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1 shallot finely chopped
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1 cup dry white wine
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4 cups chicken stock
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1 teaspoon salt
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1 teaspoon ground black pepper
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1 cup grated Parmesan cheese
Italian
piedmont
Creamy
parmesan
Risotto
Main Course
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- short description
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Heat the olive oil in a large saucepan over medium heat.
Add the shallots and cook for 2 minutes.
Add the Arborio rice and stir to coat with the oil.
Add the white wine and cook for 1 minute.
Add 1 cup of the chicken stock and bring to a simmer.
Continue to add the chicken stock, 1 cup at a time, stirring constantly until all the liquid is absorbed.
Stir in the Parmesan cheese and season with salt and pepper.
Serve hot.
- detailed description
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Heat the olive oil in a large saucepan over medium heat. Add the shallots and cook for 2 minutes, stirring occasionally, until the shallots are softened and lightly browned.
Add the Arborio rice and stir to coat with the oil. Cook for 1 minute, stirring constantly.
Add the white wine and cook for 1 minute, stirring constantly, until the wine is absorbed.
Add 1 cup of the chicken stock and bring to a simmer. Reduce the heat to low and cook for 10 minutes, stirring constantly, until the liquid is absorbed.
Continue to add the chicken stock, 1 cup at a time, stirring constantly until all the liquid is absorbed. The risotto should be creamy and the rice should be tender but still have a slight bite.
Stir in the Parmesan cheese and season with salt and pepper. Serve hot.
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