Chef Keoni shows us his easy approach to a delicious risotto.
|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|
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.
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