Risotto

Name: Risotto
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 3 quarts
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 4 shallots, small dice; 1 pound arborio rice; 8 cups chicken stock; 2 cups grated grana padano; 1 tablespoon fresh thyme leaves, chopped; Salt and freshly ground black pepper

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Level: Easy

Total: 45 min
Active: 45 min

Yield: 3 quarts

Level: Easy

Total: 45 min
Active: 45 min

Yield: 3 quarts

Ingredients

1 tablespoon olive oil

1 tablespoon butter

4 shallots, small dice

1 pound arborio rice

8 cups chicken stock

2 cups grated grana padano

1 tablespoon fresh thyme leaves, chopped

Salt and freshly ground black pepper

Directions

Heat a large skillet over medium-low heat and add the olive oil, then add the butter. Add the shallots and saute until translucent, a couple of minutes. Add the rice and stir to coat the rice thoroughly. Slowly add the chicken stock, about 1 cup at a time, stirring constantly after each addition. Once the rice has absorbed each addition of stock, add another cup. Continue to stir until cooked through. This process will take approximately 20 minutes. The risotto is done when it still has texture but no crunch.
Still on the heat, add the grated cheese and stir thoroughly. Fold in the chopped thyme, and then season with salt and pepper.

My Private Notes

Show: Belly Up!

Episode: Uncorked

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