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Mom’s Risotto

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  • 1 finely chopped shallot
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil or unsalted butter
  • 1.5 liters (approximately 6 cups) of homemade or high-quality store-bought chicken stock
  • 2 cups Arborio rice
  • 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
  • 1 cup shredded aged Gouda cheese
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • Fresh herbs for garnish (such as thyme, parsley, or chives)
  • Salt and freshly ground black pepper, to taste


  1. Prep Stock: Warm the chicken stock in a saucepan over low heat. It’s important to add warm stock to the rice to maintain the cooking temperature.
  2. Sauté Aromatics: In a large, heavy-bottomed pan, heat the olive oil or butter over medium heat. Add the shallot and garlic, sautéing until translucent and fragrant, taking care not to brown them.
  3. Toast Rice: Stir in the Arborio rice, coating it well with the oil and shallot mixture, and toast it for about a minute until the edges become translucent.
  4. Cook Risotto: Add the warm chicken stock a ladle at a time, stirring continuously. Wait until each addition is almost fully absorbed before adding the next. This process should take about 18-20 minutes; the rice should be al dente.
  5. Pour in the white wine and stir until it has fully absorbed into the rice. This adds a layer of acidity and depth to the flavor.
  6. Cheese In: Once the rice is cooked, remove from heat and stir in the shredded Gouda and Parmigiano-Reggiano until creamy and well-blended.
  7. Season: Season with salt and freshly ground black pepper to taste. The cheeses are salty, so adjust accordingly.
  8. Garnish and Serve: Garnish with freshly chopped herbs for a pop of color and freshness. Serve immediately, as risotto’s texture changes as it sits.
  • Author: Lucas Krammes
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