Risotto is one of my favorite dishes to make at home with my husband. I actually favor our homemade version over ordering it in most restaurants—the exception to this is any risotto at any Tom Colicchio restaurant because it’s one of the best things I’ve ever tasted.
Many people are intimidated by the thought of making it at home, but it’s actually very easy. It’s not a dish that can be rushed, so you’ll just need a little patience. And I find it very helpful to get everything prepped ahead of time, so you aren’t measuring, or chopping in a hurry.
INGREDIENTS
- 48 oz chicken stock
- 4 tablespoons butter
- 1-2 large shallots, chopped
- 1 cups arborio rice
- 1/3 cup dry white wine
- 1 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh thyme or rosemary
- 2 tablespoons fresh lemon juice
- 1 tablespoons grated lemon peel
DIRECTIONS
STEP 1
Bring broth to simmer in large saucepan over medium heat. Reduce heat to low.
Melt 2 tablespoons butter with oil in heavy large saucepan over medium heat.
Add shallots and sauté until tender, about 6 minutes.
Add rice and stir 1 minute.
Add wine and stir until evaporated, about 30 seconds.
STEP 3
Add remaining broth 1/2 cup or ladle at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes.
STEP 4
Stir in cheese and remaining 2 tablespoons butter.
Stir in herbs, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.
You can serve risotto as a main or a side dish to many proteins. We really love the way the brightness of the lemon pairs perfectly with seared scallops.
Pair with Verdeca Wine.