Risotto básico sin lácteos

Ingredientes

• 1 tablespoon olive oil
• 1 shallot (diced or minced)
• 2 cloves garlic (minced)
• 1 cup arborio rice (do not rinse!)
• 1/2 cup dry white wine (such as sauvignon blanc or pinot grigio (optional, can replace with more stock))
• 4 cups vegetable stock
• 1/2 teaspoon salt (or to taste (the amount depends on your stock))
• Freshly ground black pepper (to taste)

Preparación

1. 1

   Pour the vegetable stock into a small saucepan and keep it at a gentle simmer over low heat.

2. 2

   In a separate, wide-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the shallot or onion and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the minced garlic and cook for another minute, or until fragrant.

3. 3

   Add the uncooked Arborio rice to the onion and garlic. Stir constantly for about 2 minutes to toast the grains. You'll smell a nutty aroma, and the edges of the grains will look translucent while the center remains opaque.

4. 4

   Pour in the white wine (if using). Stir continuously until the wine has been completely absorbed by the rice. The sharp smell of alcohol will cook off.

5. 5

   Add one large ladleful (about ½ cup) of the warm vegetable stock to the rice, and turn the heat down to medium low. Stir gently but constantly. The motion is what coaxes the starch out of the rice. Keep stirring until the stock is almost completely absorbed. Continue this process—add 1/2 cup stock, stir, absorb, repeat — for about 18-25 minutes. Start tasting the rice around the 18-minute mark. You're looking for an al dente texture—soft and creamy on the outside, but with a slight bite in the center. The risotto should be fluid and form a soft, flowing mound on a plate, not a stiff pile. If you have a little leftover stock, that’s okay. If you run out of stock and it's still not done, you can add a little hot water.

6. 6

   Once the rice is cooked, turn off the heat. Vigorously stir in the salt and pepper, to taste. This final, vigorous stir makes it extra creamy.

7. 7

   Risotto is best served right away. Garnish with fresh parsley or basil if desired.