Ingredients
- 6½ 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
- 1/2 cup dry white wine
- 1/4 cup mascarpone
- 1/2 cup finely grated Parmigiano-Reggiano
- Kosher salt
- Freshly ground black pepper, for serving, optional
Chef notes
Your arm may fall off by the time dinner is ready, but it’s worth it! Risotto is one of those things I cook when I’m feeling extra bougie because it always impresses at a dinner party. I prefer a simple risotto — and by simple, I mean bursting with creaminess, sweet shallots and wine. Feel free to add sauteed or roasted vegetables of your choice.
Technique tip: Adding the stock, a little bit at a time, is what helps create this dish's signature creamy consistency.
Preparation
1.Warm the stock in a saucepan over low heat.
2.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.
3.Add the garlic and cook for one minute.
4.Add the rice and cook, stirring constantly, to toast, for 2 to 3 minutes; the rice should not take on any color.
5.Add the wine and cook, stirring constantly, until the liquid is almost completely absorbed.
6.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.
7.Remove from the heat and stir in the mascarpone and Parmigiano-Reggiano and season with salt, to taste.
8.Serve immediately with a drizzle of extra-virgin olive oil, some freshly cracked black pepper and a sprinkling of freshly grated cheese.
