RisottoHow To Cook A Perfect

Ingredients−4servings+

• Arborio rice1 cup
• Chicken stock4-6 cups
• Oilto taste
• Shallotsto taste
• Mushroomsto taste
• Butterto taste
• Garlicto taste
• Thymeto taste
• Saltto taste
• Pepperto taste
• White winea splash
• Parmesan cheeseto taste

Directions▶ Start cooking

1. Bring the stock to a boil over high heat.
2. Reduce the heat to a simmer and keep the stock warm.
3. Bring the risotto pot to the stove and reduce the heat to medium.
4. Add oil to the pan.
5. Once the oil is hot, add the shallots and cook until translucent.
6. Add the mushrooms and butter, cooking down until soft and tender.
7. Add the garlic, thyme, salt, and pepper.
8. Stir to combine the seasonings with the mushrooms.
9. Add the Arborio rice and stir until it's fully coated with the mushroom mixture.
10. Toast the rice for a minute or two, but do not burn it.
11. Add a splash of white wine and stir until it cooks off.
12. Add just enough stock to cover the rice, stirring constantly until it's absorbed.
13. Continue to add the stock bit by bit until the rice is al dente, which takes about 15-20 minutes.⏱ 20m
14. Add some grated Parmesan and stir to combine.

Tips

• For every 1 cup of rice, use 4-6 cups of stock.
• If you add cold stock to your rice, it won't cook through or achieve that ideal creamy texture.
• Use a tall pot for risotto, as the rice will double in size and could overflow if the pot is too small.
• Patience is a virtue when making risotto; do not rush the process by adding more stock at once, as it won't allow the rice to cook evenly and will result in a soupy mess.
• You'll know the risotto is done when the rice has just a bit of firmness left in it and the texture is creamy. If you can pull the spoon through the risotto and it slowly oozes back in place, it's done.

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