Basic Risotto
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4-5 cups low-sodium chicken broth
  • 2 tablespoons olive oil
  • 1 large shallot, diced small (or ½ cup onion)
  • Coarse salt and ground pepper
  • 1 cup plus 2 tablespoons Arborio or Carnaroli rice
  • ½ cup dry white wine, such as Pinot Grigio
  • 6 tablespoons grated Parmesan cheese
  • 2 tablespoons (1/4 stick) butter
  1. Bring broth to simmer in saucepan. Reduce heat to very low; cover and keep warm.
  2. Heat olive oil in heavy medium saucepan over medium heat. Add shallot; sauté until translucent, about 5 minutes. Add rice and cook, stirring, until rice is translucent at edges, 1 minute. Add wine; stir until absorbed, about 30 seconds. Add broth, ⅓ cup at a time, and simmer until rice is just tender and risotto is creamy, allowing broth to be absorbed before adding more, and stirring often, about 18 minutes. Remove from heat.
  3. Mix in 6 tablespoons Parmesan and butter. Season generously with salt and pepper. If making Crispy Risotto Cakes with Taleggio Cheese, spread risotto in 13x9x2-inch pan and cool completely.
Recipe by Nerds with Knives at