Risotto

1. 1

   1. Bring chicken broth and water to a boil, then back to a simmer

2. 2

   2. Melt butter in heavy pot; cook shallots until softened

3. 3

   3. Add Arborio rice and cook for 1 minute. Add wine and cook for 2 minutes

4. 4

   4. Over medium-low heat add broth in three batches, 2 cups at a time waiting for each batch to be absorbed before adding the next. Cook until rice is al dente and creamy, about 20 minutes, adding more broth as necessary cooking another 3 to 5 minutes.

5. 5

   5. Season with 2 tsp salt and 1/2 tsp fresh ground pepper. Add desired addition.

* Per serving · 4 servings · Values may vary.

No additional tips available.