Classic risotto is at the top of Italy's most beloved and most common recipes, and this easy, modern version is perfect for any occasion with family and friends.
Make the flavored butter: Melt 1/4 cup butter at a low temperature (the lowest possible) with the herbs. Let it stand for 10 minutes off the heat. Strain it through a fine-mesh strainer, and let it rest in the refrigerator until solidified.
Stir-fry the shallot: Cut the shallot into small pieces about the size of grains of rice. Add remaining 1/4 cup butter to the saucepan, and let it slowly melt with the chopped shallot.
Toast the rice: Add the rice, stir it with a wooden spoon, and let it toast on low heat for a couple of minutes. Add the white wine and stir until the alcohol evaporates.
Cook the rice: Add the stock, 1/2 cup at a time, constantly stirring until it is nearly absorbed between additions. This step takes about 15-20 minutes. The amount of vegetable broth needed will vary (and you may not need it all) depending on the type of rice, pan, heat level, etc.
Check the rice: A well-cooked risotto keeps the core of the grain slightly firm and the outside soft. When you reach this point, remove the saucepan from the heat.
Stir the risotto: Add the herb butter, grated Parmesan cheese, and half a ladle of broth.
Stir well and let the risotto rest with the lid on for a few minutes.
Serve the risotto: Remove the lid and mix well. The risotto should be soft and creamy. Serve hot, with some grated pepper and a few herbs for decoration.
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Notes
Yield: This risotto makes enough for 8-12 servings. It makes great leftovers, or you could cut the recipe in half to make a smaller amount.Leftovers: Risotto tastes even better the following day. To reheat, add risotto to a saucepan and toast it a little; the crunchy texture will make it even more delicious. Risotto keeps for up to 2 days in the fridge in an airtight container.
Pro tips:
Keep your eyes on the shallot: do not burn it while sautéing because the risotto may turn out bitter.
Make sure that the rice doesn’t stick to the pot. If the rice sticks to the bottom, lower the temperature immediately and add some stock. This way, the risotto will retain its creaminess.
Let the risotto rest: don't hurry because the ‘mantecatura’ takes time. A few minutes’ rest is adequate, not less.
How much broth is necessary? Each type of rice has its own characteristics, and each specialty can absorb more or less liquid. Check and add broth a little at a time, depending on the type of rice used.
Don’t add salt to the risotto because both the vegetable broth and the Parmesan add salty flavor.