One of the pillars of Milanese cuisine.Risotto is ‘Italian style rice’. It is said to have its origin in North Italy. Cooked by adding healthy shallots and vegetable stock, this is a rich, healthy and delicious risotto variant.
3 tabsp Olive oil
1 cup minced onion
2 tablespoons minced shallots
2 cups arborio or carnaroli Rice
1/2 cup dry white wine
6 cups veg stock
1/2 teaspoon salt
2 tbsp butter, cut into bits
1/2 cup freshly grated Parmigiano-Reggiano Cheese
Freshly ground pepper
Saute onions and shallots in olive oil until golden and translucent. Add rice and stir, to coat with oil. Add wine, 1/2 cup warm stock, salt and stir well.
Cook, stirring constantly, till the entire liquid is absorbed. Continue to add stock in 3/4 cup increments and cook until each successive batch has been absorbed, stirring constantly until rice mixture is creamy and soft.
Remove from fire, whip in butter and half of the grated cheese. Season with salt and pepper. Top with additional grated cheese and serve immediately.