Risotto
Risotto
INGREDIENTS
- 1 cup arborio rice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1 large shallot
- 2.5 cups beef broth
- 1 cup dried porcini broth
- 1/2 dry white wine (pinot grigio)
- 1 tablespoon fresh chopped parsley
- 1 teaspoon salt
- 1 teaspoon pepper
METHOD:
- Heat a large heavy bottom pan such as a Dutch Oven with 1-2 ounces of olive oil over medium to high heat.
- When hot add in chopped onions, garlic and/or shallots along with the salt and pepper.
- Once translucent, add in Arborio rice (about 5 minutes)
- Add a tablespoon of butter and continue to stir the rice in the oil until full coated (you want to toast them gently), about 5 minutes
- Add in a half cup of dry white wine such as Pinot Grigio
- Once the rice has absorbed most of the wine and it has cooked off, add in hot broth so it is just above the rice.
- Continue to stir until the liquid has been absorbed by the rice and continue to do this half a cup at a time.
