Traditional Method Risotto
1.5 cups arborio / carnaroli rice
4-5 cups chicken / vegetable stock
2-3 cloves garlic, minced
¼ onion / 1-2 shallots, diced
⅓ cup - ½ cup Parmigiano Reggiano, grated
½ cup white wine
1 tbsp butter
Begin by heating the stock to a boil in a separate pot and then turn the heat off. Alternatively, microwave or heat up the stock in any preferred way.
On medium high heat, cook the onion in the olive oil until softened. Add the garlic and cook until just fragrant.
Add in all of the dry rice and toast in the pot, stirring constantly until a noticeable nutty smell emerges.
Deglaze with the wine. Once the wine is absorbed, cut the heat to medium and begin ladeling in the stock ½ cup at a time. Stir often until the rice has absorbed all the stock, and then continue to ladle in another ½ cup of stock. Repeat this process until the rice is cooked to al dente.
Add in the butter and the cheese and stir to incorporate. The consistency should be wet, like rice suspended in a custard.
Serve optionally with tiny splotches of balsamic vinegar. Can use leftovers to make Arancini.
Feel free to experiment by adding any veggies or mushrooms as you can see fit. This dish is easy to make taste good.
Risotto is a dish that utilizes the surface starch found on the outside of rice grains, namely medium grained rice varieties like arborio or carnaroli, and has a very broth forward flavor. The very simple flavor is highlighted with the salty Parmigiano Reggiano or pecorino cheese to finish. This recipe is notoriously labor intensive, but the work itself is really not as difficult as it sounds.