|1 1⁄2||Cup||Arborio rice|
|2||Tablespoon||minced shallot or mild white onion|
|2⁄3||Cup||dry white whine (I prefer unoaked wines)|
|4||Cup||or 5 cups simmering chicken stock or broth|
|each||kosher salt and freshly ground black pepper|
|2||Tablespoon||freshly squeezed lemon juice|
|1⁄2||Cup||freshly grated Parmesan, plus extra for serving|
|3||Tablespoon||whole butter, unsalted|
- Heat the vegetable oil in a medium saucepan over medium heat. Add the rice and stir for a minute to oil. Lightly cook the grains of rice to slightly toast them.
- Add in the shallots and cook for 2 minutes until they are translucent, you don’t want any color.
- Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed.
- Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
- While the stock is cooking, continue to stir the risotto. This will help cream the grains.
- Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm. The rice should be not be mushy, but should not fight the tooth when chewed.
- When the risotto is done, turn off the heat and stir in half the lemon juice. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and stir in the cheese and butter. Adjust the seasoning with cheese, lemon juice and salt/pepper. If the risotto gets too thick, thin with stock.
This recipe can be used to make many variations. For more firm additions, add them while the stock is being cooked in. Finer ingredients like herbs or delicate seafood can be added in toward the end.
For a creamier version, you may also fold in whipped cream before serving.