Risotto is just one of those rich side dishes we absolutely love. I’ve made it a few different ways, with white wines, red wines, no wines, store bought stock, homemade stock – you just can’t go wrong with risotto. Risotto takes a little bit more love and patience to make, but I assure you, it’s well worth it.
- 2 cups Arborio rice
- 2 shallots
- 2 garlic cloves
- 5 cups stock (I used chicken but vegetable will work as well)
- 1 cup white whine (Sauvignon Blanc, Pinot Grigio)
- 3 tbsp grass fed butter
- 1 tsp sea salt
- Cracked black pepper (optional)
- Mince the two cloves of garlic, and coarsely chop the shallots
- In a large sauce pan, bring the stock to a boil, then reduce to medium heat.
- In another large sauce pan, melt the butter over medium heat, then add the shallots. Cook for 5 minutes.
- Add the garlic, stir, and add the Arborio rice. Coat the rice with the butter mixture and cook for about 5 minutes, or until the rice begins to sell "nutty". You need to constantly stir the rice in order to avoid scorching.
- Add 1/2 cup of wine. The mixture should sizzle and steam. Begin stirring the mixture until all the wine is absorbed. Add the remaining wine, and stir until it's all absorbed.
- Begin adding the stock to the mixture. You can do this in 1/2 cups, or use a baster. Each time you add stock to the mixture, you'll want to constantly stir it until the liquid is fully absorbed. Repeat until all the stock is absorbed. This process takes about 40-45 minutes.
- Add in the optional cracked black pepper if desired and stir.
- The rice should be tender and "creamy", not runny, when finished. If the grain has any crunch to it, it's not done, continue cooking and add more stock if needed.
- Top with some shaved parmesan and enjoy!
- Remember, organic ingredients taste better!
Adding the risotto to the shallots before the wine.
Adding the stock to the risotto.