Many risotto “purists” insist there is only one correct way to make the perfect risotto. Although this traditional “stand-and-stir” method requires a bit of effort, the results are well worth it.
6 cups chicken broth
6 tablespoons butter, divided
3 cloves garlic, finely minced
1 small shallot, finely minced
1 ½ cups Arborio rice
½ cup dry white wine
½ cup Parmesan cheese, freshly grated
2 tablespoons fresh parsley, finely chopped
Salt and freshly cracked pepper, to taste
- Heat broth in a medium-sized saucepan over low heat.
- Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add garlic and shallot and cook for approximately 1 minute.
- Add rice and stir with a wooden spoon until it is thoroughly coated and becomes a golden color. Add wine and stir constantly until the liquid is fully absorbed.
- Add ½ cup of warmed chicken broth to the rice and stir until it is completely absorbed. Repeat with remaining broth, adding ½ cup at a time while stirring constantly. This process should take 15 – 20 minutes or until the rice is al dente.
- Remove from heat and add remaining butter, Parmesan cheese, and parsley. Stir until cheese and butter are melted. Season with salt and pepper, to taste.