I sometimes forget about risotto. I’m often reminded of it when I go to a restaurant and see it on the menu and then I remember how good it is, so note to see – make more risotto! Plus, the leftovers are just asking to be transformed into arancini! (Check out my recipe for those!!)
I love a perfectly executed, creamy risotto, and really enjoy it as is, letting the wine and cheese be the prominent flavors, but feel free to add sauteed mushrooms, small cubes of roasted butternut squash or even lobster.
I prefer to use Carnaroli rice as opposed to arborio. Just like a high-quality dried pasta, it’s not going to go from undercooked to overcooked quickly and will hold at al dente. With that, it does take a bit longer to cook, so while you may feel like your arm is going to fall off from stirring, it’s worth it, and as my mom would say, “Get over it. You have another arm!”
- 6 ½ cups low sodium chicken broth
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1 tablespoon unsalted butter
- 2 small shallots, minced
- 2 cloves garlic, minced
- 1 cup Carnaroli rice
- ½ cup dry white wine
- ¼ cup mascarpone
- ½ cup finely grated Parmigiano-Reggiano
- Kosher salt
- Freshly ground black pepper, for serving, optional
- Warm the stock in a saucepan over low heat.
- Meanwhile, in a large stainless-steel skillet, combine the oil, butter and shallots; cook over medium heat, stirring often, until the shallots are translucent, for 2 to 3 minutes.
- Add the garlic and cook for one minute.
- Add the rice and cook, stirring constantly, to toast, for 2 to 3 minutes; the rice will not take on any color.
- Add the wine and cook, stirring constantly, until it is almost completely absorbed.
- Begin to add stock, a ladleful at a time, stirring constantly, until it is almost completely absorbed; repeat until the rice is al dente, about 45 minutes. You may or may not need all the stock.
- Remove from the heat and stir in the mascarpone and Parmigiano-Reggiano and season with salt, to taste.
- Serve immediately with a drizzle of extra-virgin olive oil, some freshly cracked black pepper and a sprinkling of freshly grated Parmigiano-Reggiano.