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Classic Risotto

Servings: 4 (1/2-cup) servings
Author: Jennifer Locklin


  • 1 cup Arborio Rice
  • 2 tablespoons olive oil
  • 1 shallot finely diced
  • 1 clove garlic minced
  • ½ cup white wine
  • 2 ½ cups chicken broth
  • 2 tablespoons butter
  • 1 cup freshly grated parmesan cheese
  • 1/2 cup heavy cream
  • 1/2 teaspoon kosher salt to taste
  • 1/4 teaspoon pepper to taste


  • **Do not wash rice before cooking**
  • Preheat the chicken broth just to the boiling point. Keep broth on a low simmer.
  • Using a large skillet with a heavy bottom, heat the olive oil over low heat and sauté or “sweat” the shallot until translucent, being careful not to allow them to color or brown at all.
  • Add the Arborio rice, stir to coat with the olive oil and sauté with the shallots, about 7 minutes, stirring often.
  • Once the rice is lightly toasted, stir in the garlic and sauté 1 minute more.
  • Add the white wine slowly, stirring with a wooden spoon.
  • After the rice has absorbed the white wine and the skillet is nearly dry, add 1-cup broth, stirring occasionally and cook over very low heat until the broth is absorbed and skillet is almost dry.
  • Continue adding the broth, 1 cup at a time, until the broth has been absorbed.
  • After all of the liquid has been added, remove from heat and stir in the butter, parmesan and heavy cream. Stir to combine and season with salt and pepper to taste. Serve immediately.


Variations: Stir in the following variations at the end:
Sautéed shrimp, mixed seafood sautéed in olive oil. Diced fresh vegetables sautéed in olive oil. Sautéed mushrooms, roasted garlic and fresh herbs.