Risotto

Ingredients

• 4 cups chicken stock
• Two 3-to-4-inch-long Parmigiano rinds
• 6 tablespoons butter
• 1 finely chopped shallot
• 2 cups Carnaroli rice, preferably Acquarello
• 1 cup dry white wine
• 1 1/2 cups grated Parmigiano-Reggiano cheese, plus extra for serving
• Sea salt

Instructions

1. 1

   Heat the chicken stock and the Parmigiano rinds in a sauce pot until almost boiling, then lower the heat and keep hot.

2. 2

   In a heavy-bottomed skillet over medium heat, add 3 tablespoons of the butter and the shallot and sauté gently without browning, 2 to 3 minutes.

3. 3

   Add the rice and while stirring continuously coat the rice with the butter and shallot.

4. 4

   Add the wine and let simmer, again stirring continuously, until almost completely absorbed.

5. 5

   Add the hot stock into the skillet a ladleful at a time and let simmer after each addition.

6. 6

   Cook the rice in this manner, stirring continuously waiting until the liquid is almost completely absorbed before adding more stock.

7. 7

   When all the liquid has been added and the rice is al dente (tender but firm to the bite) about 13 to 14 minutes, remove from the heat and stir in the remaining 3 tablespoons of butter and the Parmigiano-Reggiano. Season to taste with salt if necessary.

8. 8

   Divide the risotto among 6 warmed plates. Sprinkle with additional freshly grated Parmigiano.

9. 9

   Serve immediately.