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Suggest a better descriptionWarm the chicken stock in a medium saucepan over medium-low heat, cover and keep warm while you make the risotto.
Heat the olive oil in another medium saucepan over medium heat until shimmering. Add the shallot, garlic, 1/2 teaspoon salt and about 10 grinds of black pepper and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the bay leaves and 3 tablespoons butter, stirring until the butter has melted, about 1 minute.
Add the rice and toast, stirring only once, until it smells nutty and starts to turn light golden brown, 3 to 4 minutes.
Pour in the wine and simmer, stirring occasionally, until it has evaporated completely, 2 to 3 minutes.
Ladle one cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center).
Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 17 to 19 minutes. Discard the bay leaves. (You may have a little stock left over. If so, refrigerate in an airtight container for up to 1 week.) If you prefer your risotto on the saucier side, add more stock 1/4 cup at a time until the desired consistency is reached.
Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt and a few more grinds of black pepper and serve with more Parmesan, if desired.
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Serving Size: 1 Serving (675g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 631 | ||
Calories from Fat: 193 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.4g | 29 % | |
Saturated Fat 10.3g | 52 % | |
Monounsaturated Fat 7.7g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 53.2mg | 16 % | |
Sodium 995.2mg | 34 % | |
Potassium 689.1mg | 18 % | |
Total Carbohydrate 80.9g | 24 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 78.7g | ||
Protein 24.1g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 631
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