Risotto

Ingredients

• •1.5 cups Arborio rice
• •6 cups Chicken stock
• •150 ml White wine
• •1 medium Onion
• •100 g Parmesan
• •2 medium Shallots
• •4 tbsp Butter
• •4 cups Chicken broth
• •2 tbsp Olive oil
• •2 sprigs Fresh thyme
• •1 piece Bay leaf
• •1 tsp Salt

Instructions

1. 1

   Sauté onion in butter until soft.

   💡 Don't brown.

2. 2

   Sauté shallots in butter and oil until soft

   💡 Never brown

3. 3

   Toast rice for 2 minutes, stir constantly

   💡 Rice should look translucent at edges

4. 4

   Add stock one ladle at a time, stirring constantly.

   💡 This is the key - patience.

5. 5

   Add warm stock one ladle at a time, stir frequently

   💡 Stock must be absorbed before adding more

6. 6

   Continue 18-20 min until rice is creamy but al dente

   💡 Taste test

7. 7

   Remove from heat, stir in parmesan and butter

   💡 Mantecatura - this makes it silky