The Best Risotto

• 份量: 6 servings
• 總時間: 30 minutes

食材

7 cups homemade chicken stock (see Cook's Note)

2 tablespoons olive oil

1 large shallot, finely chopped (about 1/4 cup)

2 cloves garlic, minced

Kosher salt and freshly ground black pepper

2 bay leaves

5 tablespoons unsalted butter

2 cups arborio rice (see Cook's Note)

.5 cup dry white wine

3/4 cup freshly grated Parmesan, plus more for garnish

步驟

Warm the chicken stock in a medium saucepan over medium-low heat, cover and keep warm while you make the risotto.

Heat the olive oil in another medium saucepan over medium heat until shimmering. Add the shallot, garlic, 1/2 teaspoon salt and about 10 grinds of black pepper and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the bay leaves and 3 tablespoons butter, stirring until the butter has melted, about 1 minute.

Add the rice and toast, stirring only once, until it smells nutty and starts to turn light golden brown, 3 to 4 minutes.

Pour in the wine and simmer, stirring occasionally, until it has evaporated completely, 2 to 3 minutes.

Ladle one cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center).

Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 17 to 19 minutes. Discard the bay leaves. (You may have a little stock left over. If so, refrigerate in an airtight container for up to 1 week.) If you prefer your risotto on the saucier side, add more stock 1/4 cup at a time until the desired consistency is reached.

Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt and a few more grinds of black pepper and serve with more Parmesan, if desired.

營養

• 卡路里: 580
• 總脂肪: 23g
• 飽和脂肪: 10g
• 膽固醇: 46mg
• 鈉: 1004mg
• 總碳水化合物: 67g
• 膳食纖維: 3g
• 總糖: 5g
• 蛋白質: 19g