Ingredients:

  • 4 cups (950 ml) Chicken Broth (low sodium), heated
  • 2 tablespoons (30 ml) Olive Oil
  • 1 medium Shallot, finely minced (about 1/2 cup)
  • 1 cup (180 g) Arborio Rice
  • 1/2 cup (120 ml) Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
  • 1/2 cup (55 g) Grated Parmesan Cheese, plus more for serving
  • 2 tablespoons (30 g) Unsalted Butter
  • Salt and freshly ground Black Pepper, to taste
  • 2 tablespoons chopped fresh Parsley (for garnish)

Instructions:

  1. Keep chicken broth hot in a separate pot over low heat.
  2. Heat olive oil in the large pot over medium heat. Add shallots and cook until softened and translucent (about 3 minutes). Don't brown them!
  3. Add Arborio rice to the pot and cook, stirring constantly, for 1-2 minutes until slightly translucent around the edges.
  4. Pour in white wine (if using) and cook, stirring, until absorbed (about 1-2 minutes).
  5. Add 1/2 cup of hot broth to the rice. Stir constantly until the broth is almost completely absorbed. Repeat this process, adding 1/2 cup of broth at a time and stirring constantly, until the rice is creamy and al dente (about 20-25 minutes). Taste as you go!
  6. Remove the pot from the heat. Stir in Parmesan cheese and butter until melted and creamy. Season with salt and pepper to taste.
  7. Garnish with fresh parsley and extra Parmesan cheese. Risotto is best enjoyed immediately!