Ingredients

• 1 1/2 cups arborio rice
• 4 cups chicken stock
• 1 cup white wine
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 medium cloves of garlic, grated on a microplane
• 1 medium shallot, finely minced, about 2 tablespoons
• 3/4 cup heavy cream, whipped to stiff peaks
• 3 oz finely grated parmesan

Instructions

• Prep ingredients

  • Grate 2 cloves garlic on a microplane
  • Mince shallot
  • Whip 3/4 cup of cream to stiff peaks
  • Grate 3oz of parmesan

• Combine rice, chicken stock, and white wine in a medium saucepan. Agitate rice with fingers. Strain thru a fine mesh strainer, allow to drain for 5min, stirring rice occasionally.

  • 1 1/2 cups arborio rice
  • 4 cups chicken stock
  • 1 cup white wine

• Heat butter and oil in a heavy 12-inch skillet over medium-high heat until foaming subsides. Add rice and cook, stirring and tossing frequently, until all liquid has evaporated, fat is bubbling, and rice has begun to take on a golden blond color and nutty aroma, about 5 minutes. Add garlic and shallots and continue to cook, stirring frequently, until aromatic, about 1 minute. Give reserved broth a good stir and pour all but 1 cup over rice. Increase heat to high and heat until simmering. Stir rice once, cover, and reduce heat to lowest possible setting.

• Cook rice for 10 minutes, undisturbed. Stir once, shake pan gently to redistribute rice, cover, and continue cooking until liquid is mostly absorbed and rice is tender with just a faint bite, about 10 minutes longer.

• Remove lid and add final cup of stock. Increase heat to high and cook, stirring and shaking rice constantly, until risotto is thick and creamy. Off heat, fold in heavy cream and cheese. Season to taste with salt and pepper and stir in herbs as desired. Serve immediately on hot plates.

Author

Recipe comes from Serious Eats.