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Gallery Read the full recipe after the video. Recipe Summary Servings: 4 risotto-mscs106.jpg
Ingredients For the Stock 1 rib celery, cut in half crosswise 1 medium carrot, cut in half crosswise 1/2 small onion, peeled 1 garlic clove, smashed and peeled 1 sprig flat-leaf parsley 7 cups water, or half water and half chicken stock For the Risotto 3 tablespoons extra-virgin olive oil 1/2 small onion, diced fine (about 1/3 cup) 1 cup short-grain Italian rice, such as Arborio, Carnaroli, or Vialone Nano 1/3 cup dry white wine, such as Sauvignon Blanc For Finishing 2 tablespoons unsalted butter 1/2 cup grated Parmigiano-Reggiano cheese Coarse salt and freshly ground pepper Flat-leaf parsley, chopped Extra-virgin olive oil, for drizzling (optional)
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 risotto-mscs106.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
risotto-mscs106.jpg
risotto-mscs106.jpg
Ingredients
Ingredients
1 rib celery, cut in half crosswise 1 medium carrot, cut in half crosswise 1/2 small onion, peeled 1 garlic clove, smashed and peeled 1 sprig flat-leaf parsley 7 cups water, or half water and half chicken stock
3 tablespoons extra-virgin olive oil 1/2 small onion, diced fine (about 1/3 cup) 1 cup short-grain Italian rice, such as Arborio, Carnaroli, or Vialone Nano 1/3 cup dry white wine, such as Sauvignon Blanc
2 tablespoons unsalted butter 1/2 cup grated Parmigiano-Reggiano cheese Coarse salt and freshly ground pepper Flat-leaf parsley, chopped Extra-virgin olive oil, for drizzling (optional)
Directions
Combine stock ingredients in a 4-quart stockpot and bring to a boil over medium-high heat. Reduce heat and simmer 15 minutes. Reduce heat to the lowest setting to keep stock hot but not evaporating.
In another 4-quart pot, heat olive oil over medium-high heat. Cook onion until translucent, stirring, about 2 minutes. Add rice and cook, stirring, until just starting to turn translucent (rice will start making a clicking sound), 1 to 2 minutes. Reduce heat if onion begins to brown.
Pour in wine and cook, stirring, just until absorbed (rice should be wet and glistening, not dry). Using a ladle, add 1/2 cup hot stock to the rice. Stir constantly with a wooden spoon, at a moderate speed, until about 3/4 of the liquid is absorbed (the mixture should be thick enough to hold a trail behind the spoon). Continue adding stock, 1/2 cup at a time, and stirring frequently until rice is almost translucent (the rice should be al dente but not crunchy, and liquid is creamy in consistency). As rice nears doneness, watch carefully and add smaller amounts of liquid to make sure it doesn’t overcook (you may not need to use all the broth). The process should take 20 to 25 minutes total.
Stir in butter until completely melted (this is called mounting), then stir in cheese and season with salt and pepper. Garnish with parsley and drizzle with oil, if desired; serve immediately.
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Add Rating & Review 2 Ratings 5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 2 Ratings 5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
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5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
All Reviews for Risotto
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Risotto
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
