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Classic Risotto
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Brief Description
Because I have too many wonderful memories of cooking with you, especially this dish, particularly when we had a risotto-off in your apartment and I kicked Hermanth\'s ass :) I miss you so much and hope we can have some cook-offs in the future! Consider this a classic and simple risotto, but you\'re welcome to add anything to it whether it be seafood, veggies, or (my favorite) pancetta. Love you lady!
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Main Ingredient
Arborio Rice
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Category: Pasta
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
As I said, this is a simple risotto, so if you want to add mushrooms or other items, cook separately to your desired preference and then add in with the cheese at the end. If you want to incorporate the pancetta like I used to, render that in the olive oil first, then remove it and cook the shallot in that yummy pork fat :)
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Posted By: elizabethjane
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Posted On: Jun 19, 2018
Number of Servings:
Ingredients:
- 2 cups - arborio rice
- 1 1/2 boxes - chicken stock (low sodium)
- 1 whole - lemon peel & juiced
- 2 cups - good Pecorino cheese (or Parmigiano) grated
- 1 whole - shallot minced
- 1/2 cups - sparkling wine plus more to drink!
- 1 tablespoons - olive oil
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Directions:
Heat your stock in a small pot so it's simmering.
In a heavy pan (ideally a dutch oven), heat the olive oil over medium heat.
Add the minced shallot and cook until tender (2-3 minutes).
Deglaze the pan with the sparkling wine.
Add the arborio rice and coat.
Begin adding the warm stock using one ladle at a time. You want the rice submerged but not swimming in liquid.
Constantly stir the rice as you're adding the liquid so the starches begin to release - this will take about 30-40 minutes.
Add salt and pepper as you see fit.
Taste the rice as you go and once it's al dente, turn the heat to low and add the lemon juice. Feel free to grate a little of the lemon rind in as well for some brightness.
Add the cheese and stir.
To make it exceptionally decadent, throw in a knob of butter.
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