Never made risotto so this was my first attempt and it came out pretty well. This can be easily doubled.

Cook time30


  • 8 cups Chicken/veg broth
  • 1 tablespoon Butter, plus more for finishing
  • 1 large Shallot, finely chopped
  • Kosher salt
  • 2 cups Arborio or vialone nano rice
  • 1/2 cup Dry white wine
  • 1 cup Parmesan cheese, Finely grated


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    Cooking30 minutes

    Warm your broth. Warm the broth in a medium saucepan over low heat, which helps the risotto come together faster. If you need to skip heating the broth, make sure it’s at least at room temperature and not cold from the fridge.,Sweat the shallot. Melt the butter in a 10- or 12-inch straight-sided sauté pan or Dutch oven over medium heat. Add the shallot and a pinch of salt and cook until fragrant and beginning to soften, about 4 minutes.,Toast the rice. Add the rice and stir until every grain is coated with the butter. Add more fat if needed — this is not the time to skimp! Continue stirring the rice until the edges have turned translucent but the center is still opaque, about 2 minutes. You should also be able to smell the aroma of toasted rice. Avoid actually browning the rice here; toasting the rice is all about the aroma.,Deglaze the pan with wine. Deglazing the pan at this point isn't strictly necessary, but a splash of white wine will add another layer of flavor and help lift up

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