Risotto

Instructions

• finely dice shallots
• finely mince garlic
• bring chicken stock to a boil
  • turn off heat and leave it for later

Cooking

• in a medium sauce pot
• cover with 2-3 Tbsp of olive oil
• heat up to a medium
• add shallots and garlic
  • season with salt
  • fry for 3-4 mins or until vegetables begin to soften
• add rice and toast it for 30 seconds
  • stir often to prevent sticking
• add white wine and lightly crushed saffron threads
  • heat to medium high
  • cook until most of the wine evaporates

Cooking rice

• turn heat back down to medium
• add half a cup of chicken stock
  • stir constantly
  • when rice absorbs most of the chicken stock
    • repeat by adding another half a cup
    • it's done when the rice is cooked and doesn't taste crunchy
• take off heat
• mix in butter until fully melted
• mix in parmesan until fully melted

Serving

• Add a good amount of risotto on a plate
• Flatten it out
• Grate more parmesan on top
• Add some freshly grated pepper
• (optional) sprinkle some balsamic vinegar

Inspiration: Making Perfect Risotto | Joshua Weissman