Ingredients
Units
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Cheese In: Once the rice is cooked, remove from heat and stir in the shredded Gouda and Parmigiano-Reggiano until creamy and well-blended.
- Season: Season with salt and freshly ground black pepper to taste. The cheeses are salty, so adjust accordingly.
- 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.
