This is a basic recipe for one of the best comfort food dishes of all time, Risotto. You could flavor this recipe a hundred different ways but I love using it to make Crispy Risotto Cakes with Taleggio Cheese.
Honestly, I’m not sure why people make a big deal about making risotto. I mean, you do have to stir it, but only for 18 minutes or so and it’s not like if you stop for a sec to answer the phone or look at a picture of a dog in glasses, the whole thing will be ruined.
- 4-5 cups low-sodium chicken broth
- 2 tablespoons olive oil
- 1 large shallot, diced small (or ½ cup onion)
- Coarse salt and ground pepper
- 1 cup plus 2 tablespoons Arborio or Carnaroli rice
- ½ cup dry white wine, such as Pinot Grigio
- 6 tablespoons grated Parmesan cheese
- 2 tablespoons (1/4 stick) butter
- Bring broth to simmer in saucepan. Reduce heat to very low; cover and keep warm.
- Heat olive oil in heavy medium saucepan over medium heat. Add shallot; sauté until translucent, about 5 minutes. Add rice and cook, stirring, until rice is translucent at edges, 1 minute. Add wine; stir until absorbed, about 30 seconds. Add broth, ⅓ cup at a time, and simmer until rice is just tender and risotto is creamy, allowing broth to be absorbed before adding more, and stirring often, about 18 minutes. Remove from heat.
- Mix in 6 tablespoons Parmesan and butter. Season generously with salt and pepper. If making Crispy Risotto Cakes with Taleggio Cheese, spread risotto in 13x9x2-inch pan and cool completely.