kelly said

a recipe repository

23 July 2006

Garlic Risotto (Cooks Illustrated)

Garlic Risotto

Serves 6 to 8

To make this risotto vegetarian, substitute vegetable broth for the chicken broth. This risotto will serve 4 as a main course. To add flavor and bulk up plain risotto, top individual bowls with cooked, roasted, or grilled vegetables. Don’t fret if you have broth left over once the rice has finished cooking. We discovered that different brands of rice cook differently. Therefore, we prefer to err on the side of having slightly too much broth on hand rather than too little.

3 1/2 cups low-sodium chicken broth

3 cups water

4 tablespoons unsalted butter (1/2 stick)

1 onion , minced

6 thinly sliced garlic cloves

Table salt

2 cups Arborio rice

1 cup dry white wine

2 ounces Parmesan cheese , grated (1 cup)

3 thinly sliced scallions

Ground black pepper

1. Bring the broth and water to a simmer in a medium saucepan over medium-high heat. Cover and keep the broth warm over the lowest possible heat.

2. Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until lightly browned, about 9 minutes.

3. Stir in the rice and cook until the edges begin to turn translucent, about 3 minutes. Add the wine and cook, stirring frequently, until it is completely absorbed, about 2 minutes. Add 3 cups of the warm broth mixture and bring to a simmer. Cook, stirring occasionally, until the liquid is absorbed, about 11 minutes.

4. Continue to cook, stirring in roughly 1/2 cup of the broth every few minutes, until the rice is cooked through but is still somewhat firm in the center, about 11 minutes.

5. Stir in the Parmesan and scallions. Season with salt and pepper to taste.