Ingredients: Arborio rice

Ingredients: Arborio rice

Saute: cooking classic risotto 2 tbsp. olive oil 2 tbsp. butter 3 tbsp. shallots, minced 5 tbsp. dry white wine 1-1/2 cup rice 4 cups hot chicken broth 1 cup grated parmigiano-reggiano heat oil and butter in a large heavy saucepan. add shallots and saut over medium heat until shallots are tender, about 2 minutes. add rice and stir until all grains are coated and slightly translucent, about 2 minutes. add wine and stir over medium high heat until all wine is absorbed. add about 1 cup of hot broth to rice and stir constantly until almost all the broth is absorbed. continue to add hot broth, one cup at a time, stirring until liquid is absorbed, before adding more broth. use enough broth to cook the rice until it is just al dente. remove from heat and stir in parmigiano-reggiano.

Saute: cooking classic risotto 2 tbsp. olive oil 2 tbsp. butter 3 tbsp. shallots, minced 5 tbsp. dry white wine 1-1/2 cup rice 4 cups hot chicken broth 1 cup grated parmigiano-reggiano heat oil and butter in a large heavy saucepan. add shallots and saut over medium heat until shallots are tender, about 2 minutes. add rice and stir until all grains are coated and slightly translucent, about 2 minutes. add wine and stir over medium high heat until all wine is absorbed. add about 1 cup of hot broth to rice and stir constantly until almost all the broth is absorbed. continue to add hot broth, one cup at a time, stirring until liquid is absorbed, before adding more broth. use enough broth to cook the rice until it is just al dente. remove from heat and stir in parmigiano-reggiano.