Creamy in texture and full of flavor - this versatile dish is simple to make and brings so much possibility to the table!
Course Main, Side Dish
Cuisine Italian
Keyword classic risotto, parmesan risotto, stove top risotto
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 4to 6 servings
Calories 527kcal
Author Lauren
Ingredients
1 ½cupsAborio rice
½cupwhite wine
1tablespoonextra virgin olive oil
1shallotfinely diced
2clovesgarlicfinely diced
5cupschicken stock
¼teaspoonwhite pepper
1teaspoonkosher salt
2tablespoonsunsalted butter
1cupfresh grated parmesan
Instructions
In a sauce pan, heat 5 cups of chicken stock on low heat until warm.
In a large sauté pan, heat 1 tablespoon olive oil over medium-high heat. Add shallot and sauté until they start to become translucent. Stir in garlic and cook until fragrant, about 30 to 60 seconds.
Add 1½ cup aborio rice to the pan and stir to incorporate shallots and garlic. Rice will absorb the remaining olive oil. Add ½ cup white wine (or additional stock if substituting) to deglaze the pan and reduce heat to medium-low.
When white wine is almost completely absorbed by the rice add 1 cup of chicken stock, salt, and white pepper. Stir continuously until all liquid has been absorbed by the rice. Repeat four more times.
After the last addition of chicken stock, add 2 tablespoons butter and 1 cup fresh grated parmesan cheese. Risotto should be tender, not mushy, and creamy in texture.
Notes
It is best to use warm chicken stock - or any stock of your choosing.
After the addition of the fourth cup of chicken stock, taste the rice for texture. It should taste almost cooked. If it is still crunchy, reduce the heat on the stovetop to slow the cooking process.
To make this ahead of time, cook the risotto up until the 4th cup of chicken. Remove from the heat, spread into a thin layer (as much as possible) to cool. When ready to serve, finish the remaining steps.