description

Wine can be replaced with same amount of water. Any kind of stock (chicken broth, vegetable stock, dashi, mushroom) or water can be used.

steps

1. Combine rice, stock and wine, put in water to wash off starch and drain after 5 minutes. Do not throw away the starchy water and mix it with wine and broth.
2. Heat the pan to med-high, melt butter and add rice and cook until rice begins to take golden blonde color (around 5 mins), add garlic, shallots and continue sauteeing another min. Pour all but 1c of wine, broth and starch mix.
3. Increase heat to high and wait until simmering, decrease the heat to low and cook for 10 mins, then open and stir. If cooking for later set aside the risotto to cool rapidly by spreading it on a plate and refrigerate. After taking it out from the fridge warm up for up to 10 mins and continue with the next step.
4. Add rest of the ingredients and cook for another 10 mins covered or until the rice is tender, but still has a bight.
5. Uncover, add the rest of the liquid mix, increase the heat to high and stir the rice constantly until the risotto is thick and creamy. Take off the heat
6. Add grated parmesan cheese, season with salt and pepper.

notes