Risotto is a fun food that can be mixed up several different ways. This is the basic risotto recipe that is great on its own, with rich buttery flavors. Almost all of our risotto recipes are based on the same ingredients in this classic take, but with a twist. Add crab as shown or shrimp, scallops or lobster for a great main entrée!
2 tablespoons olive oil
¼ cup of finely diced yellow onion
2 garlic cloves minced
1 cup of risotto
1 cup of dry white wine
5 cups of chicken broth
2 tablespoons of butter
¼ cup of parmesan cheese
Using a large heavy skillet add the oil and sauté the onions over medium to high heat until translucent. Add the garlic and risotto and stir for about a minute. Add white wine and stir. Add stock about 1 cup at a time. Stir frequently, adding stock when most has been absorbed. This process takes about 30 minutes. When risotto is tender, stir in butter until melted and then stir in parmesan cheese. Ladle into bowls top with cooked shellfish if using and enjoy!
Try J. Lohr Arroyo Seco Riverstone Chardonnay (California), Rombauer Vineyards Carneros Chardonnay (California), Greg Norman Chardonnay (Eden Valley, Australian Estates) or McManis Family Vineyards Chardonnay (River Junction, California).