Time 30m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
Warm the chicken stock in a medium saucepan over medium-low heat, cover and keep warm while you make the risotto. Heat the olive oil in another medium saucepan over medium heat until shimmering. Add the shallot, garlic, 1/2 teaspoon salt and about 10 grinds of black pepper and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the bay leaves and 3 tablespoons butter, stirring until the butter has melted, about 1 minute. Add the rice and toast, stirring only once, until it smells nutty and starts to turn light golden brown, 3 to 4 minutes. Pour in the wine and simmer, stirring occasionally, until it has evaporated completely, 2 to 3 minutes. Ladle one cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it’s time to add more stock when you move the rice aside and no liquid pools in the center). Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 17 to 19 minutes. Discard the bay leaves. (You may have a little stock left over. If so, refrigerate in an airtight container for up to 1 week.) If you prefer your risotto on the saucier side, add more stock 1/4 cup at a time until the desired consistency is reached. Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt and a few more grinds of black pepper and serve with more Parmesan, if desired.
Yield 4 servings Number Of Ingredients 13 Steps:
Add the stock to a medium pot and bring to a boil over high heat. Once the stock is boiling, reduce the heat to low or remove the pan from the heat and keep nearby. Heat the olive oil in a wide, tall pot over medium heat. Once the oil begins to shimmer, add the shallot and cook, stirring frequently, until translucent. Add the shiitake mushrooms and butter. Cook, stirring occasionally, until the mushrooms have cooked down. Add the garlic, thyme, salt, and pepper, stir, and cook for 1 minute, until the butter has melted and the garlic is aromatic. Add the rice and stir until fully coated in the mushroom mixture. Let the rice toast for 1-2 minutes, until fragrant. Add the white wine and cook until the wine has evaporated, stirring occasionally. Add 1 cup (240 ml) of the hot stock and stir to combine. Cook, stirring frequently, until the stock is fully absorbed. Continue to add the stock, ½ cup (120 ml) at a time, stirring continuously, until the broth is fully absorbed, for 15-20 minutes. Depending on how fast the rice cooks, there may be leftover stock. Once the rice is al dente, remove from the heat. Add the Parmesan and stir to combine. Top with parsley, Parmesan, salt, and pepper. Enjoy!
Time 50m Yield 6 Number Of Ingredients 12 Steps:
In a saucepan, warm the broth over low heat. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Time 45m Number Of Ingredients 8 Steps:
In a medium saucepan, heat oil over medium heat. Saute onion until tender, about 5 minutes. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute. Season with salt. Gently heat broth; keep warm. Add about 1 cup of warm broth. Cook, stirring frequently, until absorbed. Continue adding broth, 1 cup at a time, stirring until most of the liquid has been absorbed, about 25 minutes total. The rice should be tender (but not mushy) and suspended in liquid with the consistency of heavy cream. Remove pan from heat. Stir in Parmesan and butter; season with salt and pepper. Serve immediately (risotto will continue to thicken as it sits). Garnish with thyme leaves, if desired.
More about “the best risotto recipes”
Time 30m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Bring stock to a boil, then reduce to a low simmer. Ladle a little stock into a small bowl; add the saffron threads and let infuse. Melt 4 tablespoons of butter in a large sauce pan until foaming. Add onions, stirring frequently, and cook for 2 minutes, then add garlic and cook for 1 more minute. Cook only until softened, not brown. Add the rice and stir until the grains start to swell and burst; then add a few ladles of stock, saffron liquid, and salt and pepper to taste. Stir over low heat until liquid has beed absorbed. Keep adding stock, letting the rice absorb the liquid before adding more. STIR CONSTANTLY Test frequently just for the hell of it! After about 20-25 minutes, the rice should be just tender and the risoto golden and creamy. Take off heat and add 2/3 cup parmesan cheese and remaining 1 tablespoon butter, mixing until butter has melted. Season to taste. Transfer to serving plates and serve hot. Sprinkle remaining parmesan cheese. ENJOY!
