Risotto

Ingredients

8 cups chicken broth

1 tbs unsalted butter

1 large shallot, finely chopped

salt

2 cups arborio rice

1/2 cup white wine

1 cup grated Parmesan cheese

Directions

1. Warm the chicken broth in a separate pot

2. Sweat the shallot with butter in a large saute pan with a pinch of salt (4 min)

3. Toast the rice for 2 min or until you can smell it

4. Deglaze the saute pan w/ wine (3 min)

5. Slowly add the chicken broth 1/2 cup at a time, stirring between (20-30 min)

6. Add a little more butter and cheese to finish

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Retrospectives

January 29th, 2020

Ah Hell Yea!

Rice was the star of the show tonight! Yummy. This one is good for lunch the next day too.

I want to try this with mushrooms next.