Ingredients:

  • 6 cups (1.4 Liters) Chicken Broth, low sodium
  • 2 tablespoons (30 ml) Olive Oil, extra virgin
  • 1 medium Shallot, finely minced
  • 1 ½ cups (300 g) Arborio Rice
  • ½ cup (120 ml) Dry White Wine (e.g., Pinot Grigio, Sauvignon Blanc – optional)
  • 4 ounces (115 g) Parmigiano-Reggiano, freshly grated
  • 2 tablespoons (30 g) Unsalted Butter
  • Salt and freshly ground Black Pepper, to taste
  • Fresh Parsley, chopped, for garnish (optional)

Instructions:

  1. Gently heat the chicken broth in a separate saucepan and keep it warm over low heat. Do not boil.
  2. In the large pot, heat olive oil over medium heat. Add the shallot and cook until softened and translucent (about 3-5 minutes). Don't let it brown!
  3. Add the Arborio rice to the pot and toast, stirring constantly, for 1-2 minutes. This enhances its nutty flavour.
  4. If using wine, pour it into the pot and cook, stirring constantly, until absorbed (about 1-2 minutes).
  5. Add about 1 cup (240 ml) of warm broth to the rice. Stir constantly until the liquid is almost completely absorbed.
  6. Continue adding broth, one ladleful at a time, stirring constantly and allowing each addition to be almost completely absorbed before adding the next. Repeat this process for about 20-25 minutes, or until the rice is creamy but still al dente (firm to the bite).
  7. Remove the pot from the heat. Stir in the grated Parmigiano-Reggiano and butter until melted and the risotto is creamy.
  8. Season with salt and pepper to taste. Garnish with fresh parsley, if desired. Serve immediately. Risotto waits for no one!