Basic Risotto

1. 1

   Bring the vegetable stock to a boil and keep hot.

2. 2

   In a 3 quart saucepan, combine the butter, olive oil, and shallots and saute over medium low heat until shallots are translucent.

3. 3

   Add the rice and toast the rice for approximately 5 minutes, stirring continuously with a wooden spoon.

4. 4

   Add the white wine and continue stirring until the wine has evaporated.

5. 5

   Add the hot vegetable stock, just enough to barely cover the rice and continue stirring until all the liquid is evaporated.

6. 6

   Repeat the above step until the rice is cooked al dente, about 15 minutes total cooking time, add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.