Risotto (리조또)

[kagy]

Ingredients

Yield:4 side servings

• 4½cups low-sodium chicken (or vegetable) broth
• 2tablespoons extra-virgin olive oil
• ¼cup minced shallot (from 1 medium shallot)
• 1garlic clove, minced
• 1cup arborio or carnaroli rice
• ½cup dry white wine
• 1tablespoon unsalted butter
• ¼cup freshly grated Parmigiano-Reggiano, plus more for garnish
• Salt

Preparation

1. Step 1

   In a medium saucepan, bring broth to a simmer over medium, then reduce heat to lowest setting to keep warm.

2. Step 2

   In a large Dutch oven, heat oil over medium. Add shallot and cook, stirring occasionally, until softened but not browned, 2 to 3 minutes. Add garlic and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in oil, 1 minute.

3. Step 3

   Add wine to rice and increase heat to medium-high. Cook, stirring, until all of the liquid is absorbed into the rice, about 1 minute.

4. Step 4

   Add ½ cup of the hot broth and briskly simmer, stirring very frequently, until almost all of the liquid is absorbed, about 2 minutes. Repeat, adding ½ cup of the broth at a time and stirring until all of the liquid is absorbed before the next addition of broth. Cook until rice is al dente and risotto is creamy and saucy, about 18 minutes total. (If you need more liquid because you run out of hot broth, you can simply use hot water.)

5. Step 5

   Turn off heat. Stir in butter and cheese, and season to taste with salt. Divide among 4 shallow bowls and garnish with more cheese. Serve immediately.