Easy Risotto (VIDEO)

This creamy Italian rice dish is amazingly delicious, but with all the stirring required, it’s way too much trouble to make at home, right? Wrong! That is indeed the traditional way to make risotto — but it’s not my way.

Sarah’s Tip of the Day:
My version has the same simple ingredients as the classic: butter, shallot, Arborio rice, white wine, chicken broth, and Parmesan. The trick is in the technique. What’s the secret? Watch the video to find out! By the way, all week long I’ll be making dishes that are easier than you think — and I hope you’ll try them all.

—————————————————————

Prep Time: 40 minutes
Total Time: 40 minutes
Serves 4

Ingredients:
1/4 cup (1/2 stick) unsalted butter
1 large shallot, diced small
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine, such as pinot grigiot
4 1/4 cups low-sodium chicken broth
2 tablespoons grated Parmesan (1/4 ounce)

Directions:
In a 10-inch heavy-bottomed skillet or pot, heat 2 tablespoons butter over medium-high. Add shallot, season with salt and pepper, and cook until beginning to soften, about 4 minutes. Add rice and cook, stirring, until rice is translucent at edges, 1 minute.

Add wine and stir until evaporated, about 2 minutes. Add 4 cups broth and bring to a boil over medium-high. Reduce heat, cover, and simmer 25 minutes. Uncover and cook, stirring constantly, until rice is tender and creamy, 5 minutes. Stir in remaining 1/4 cup broth.

Remove skillet from heat and stir in 2 tablespoons butter and Parmesan. Season to taste with salt and pepper and serve immediately.