Classic Risotto

• Gluten free

• Produce

  • 1 clove Garlic
  • 1 Shallot

• Canned Goods

  • 2 1/2 cups Chicken broth

• Pasta & Grains

  • 1 cup Arborio rice

• Baking & Spices

  • 1/2 tsp Kosher salt
  • 1/4 tsp Pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Heavy cream
  • 1 cup Parmesan cheese

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on jennifercooks.com

Description

Ingredients

• 1 cup Arborio Rice
• 2 tablespoons olive oil
• 1 shallot, finely diced
• 1 clove garlic, minced
• ½ cup white wine
• 2 ½ cups chicken broth
• 2 tablespoons butter
• 1 cup freshly grated parmesan cheese
• ½ cup heavy cream
• ½ teaspoon kosher salt, to taste
• ¼ teaspoon pepper, to taste

Directions

• **Do not wash rice before cooking**
• Preheat the chicken broth just to the boiling point. Keep broth on a low simmer.
• Using a large skillet with a heavy bottom, heat the olive oil over low heat and sauté or “sweat” the shallot until translucent, being careful not to allow them to color or brown at all.
• Add the Arborio rice, stir to coat with the olive oil and sauté with the shallots, about 7 minutes, stirring often.
• Once the rice is lightly toasted, stir in the garlic and sauté 1 minute more.
• Add the white wine slowly, stirring with a wooden spoon.
• After the rice has absorbed the white wine and the skillet is nearly dry, add 1-cup broth, stirring occasionally and cook over very low heat until the broth is absorbed and skillet is almost dry.
• Continue adding the broth, 1 cup at a time, until the broth has been absorbed.
• After all of the liquid has been added, remove from heat and stir in the butter, parmesan and heavy cream. Stir to combine and season with salt and pepper to taste. Serve immediately.