Basic Risotto
Ingredients
- 6 - 8 cups chicken stock (low-sodium essential; homemade preferable)
- 3 tablespoons unsalted butter, divided
- 1 large shallot, thinly sliced
- kosher salt
- 1 pinch red chile flake
- 2 large cloves of garlic, thinly sliced
- 2 cups risotto rice (I prefer vialone nano, but arborio and carnaroli varieties work too)
- 1 lemon, zested and juiced
- ¼ cups white wine (optional; I generally forgo it in favor of simple lemon)
- ½ cups Parmigiano-Reggiano, Grana Padano or Pecorino Romano (freshly grated; plus more for serving)
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments
Comments