YIELD: 4 SERVINGS
Perfect risotto should flow gently when ladled into a serving dish. If prepared in advance, it will thicken as it sits, so just before serving, thin it with a little hot broth or water to produce a creamy consistency.
Ingredients
- 6 cups low-sodium chicken broth
- 1⁄8 teaspoon saffron threads (optional)
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 1 1⁄2 cups Arborio or Carnaroli rice
- 1⁄2 cup dry white wine
- 3 tablespoons unsalted butter, at roomtemperature
- 1 cup grated Parmigiano-Reggiano, plus more for garnish
- Sea salt and freshly ground black pepper
- herbs, lemon zest, lemon juice, optional
- Pour the chicken broth into a medium saucepan and bring to a simmer; reduce the heat to low, add the saffron (if using), and cover to keep warm.
- Heat the oil in a large saucepan or straight-sided skillet over medium heat. When the oil is shimmering, add the shallot and cook, stirring frequently, until soft and translucent, about 2 4. minutes. Add the rice and sauté, stirring constantly,until it is evenly coated with oil and translucent around the edges, about 2 minutes. Add the wine and cook until it is almost fully absorbed, about 3 more minutes.
- Using a ladle, add about 1 cup of hot broth to the rice, stirring continuously with a wooden spoon until absorbed. Add additional broth, 1 cup at a time, stirring constantly and adding more broth only after the previous addition has been absorbed. The risotto is done after about 20 minutes, when it is creamy and the rice grains are plump and tender. Remove from the heat and stir in butter and Parmigiano. Taste and adjust the seasoning with salt and pepper.
To serve: Perfect risotto should flow gently when ladled into a serving dish. Adjust the consistency with a little hot broth, and garnish with additional Parmesan before serving.
