Description

This basic risotto preparation is one that you must have in your recipe box! Once you have mastered a basic risotto you can use it as an elegant side or as a base for another dish.

Ingredients

Units Scale

1/2 cup Arborio or Carnaroli rice
2 tbsp. Butter, divided
1/4 cup white wine
1 shallot, chopped
Salt, to taste
Pinch of saffron (optional)
32 oz. Carton gluten free chicken broth at room temperature (start with a full carton but you won't need all of it)
Fresh chives, or chive seasoning for garnish

Instructions

When making risotto, be sure that your chicken broth is warm or at least at room temperature. You want it to come to temperature quickly when adding it to the rice.

To get started, melt 1 tbsp. butter in a heavy skillet or sauce pot on medium low heat. Add the shallot and stir to coat with butter.

Continue cooking for 1-2 minutes.

Add the rice to the pan and stir to coat with butter for 1 minute. Add the white wine and stir constantly until most of the wine has evaporated.

Next add 1 ladle (about ½ cup) of chicken broth.

Stir frequently, and when the rice has absorbed most of the broth add another ladle.

Continue adding the broth, 1 ladle at a time stirring constantly until absorbed and the rice is finished, about 30 minutes. Don’t walk away!

When it’s almost finished, season with salt, pepper and chives.

Finish with a pat of butter.

Notes

Carnaroli Rice is widely regarded as the best for making risotto and it is worth seeking out if you can’t find it at the grocery store. It is a high-quality short grain rice with a wonderful texture that is perfect for making risotto that is creamy but firm. If you cannot find Carnaroli rice, then substitute Arborio.