Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 3 shallots (sliced thinly)
  • 3 garlic cloves (smashed and minced)
  • 1 1/2 cups arborio rice
  • 1 cup dry white wine
  • 32 oz chicken or vegetable broth
  • salt
  • fresh cracked black pepper
  • 1/2 cup shaved Parmesan cheese
  • 1 tbsp fresh minced parsley

Instruction

  • Combine broth, salt, and pepper in a sauce pot and heat it until simmering. Turn the heat down to low so it stays warm. 
  • Heat up a large cooking pan over medium heat and add olive oil. Saute onions until it starts to brown and add garlic. Saute just until garlic is fragrant, add rice and stir well. 
  • Pour in the cup of white wine and stir it to spread everything evenly. Let rice simmer and absorb the wine. Stir a little as rice simmers.
  • Once wine is absorbed, stir and pour in about a cup of hot broth. Stir and let rice simmer and absorb the liquid. 
  • Continue to add about a cup of hot broth at a time and letting the rice absorb the liquid before each addition. Remember to stir often but not constantly.
  • When rice is almost done, add shaved Parmesan cheese, stir, and let it melt into the risotto. 
  • Cook risotto until rice is al dente. You want to taste rice often and let it cook until it has a little resistance in the middle when you bite it.
  • Stir in parsley and serve.