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Risotto is so easy to make and such a cooking ritual of love with the stirring and adding, tasting, stirring more and more until a creamy consistency results. You do need to use Arborio rice because of this variety's characteristic of creating creaminess from the constant stirring and release of starches while at the same time absorbing the liquid.
lightly packed fresh basil leaves
cloves garlic, peeled
shredded Parmesan cheese
shallots (about 2 1/2 oz. total), peeled and finely chopped
Arborio or other short- or medium-grain white rice
1 ½ cups
Williamson Caress Cuvee Blanc or Joy Sauvignon Blanc
Risotto is an Italian rice dish. It is characterized by its creaminess which is achieved by adding broth little by little and mixing the rice often to coax the starch out. The grains are cooked al dente — cooked through but with just the slightest resistance.
Risotto always seems daunting but it is much, much easier to make than most people suspect just know you have to resign to constant stirring, but it’s so worth it!
In a 2 to 3 quart pan over high heat, bring 6 1/2 cups broth to a simmer; cover and reduce heat to maintain simmer.
Meanwhile, in a food processor, whirl basil, garlic, and 1 teaspoon olive oil until coarsely chopped. Add cheese and whirl until finely ground.
Add remaining 2 teaspoons oil and the butter to a 5- to 6-quart pan over medium-high heat; when hot (mixture will be foamy), add shallots and stir often until limp, 1 to 2 minutes. Add rice and stir often until beginning to turn opaque, 1 to 2 minutes.
Add wine and stir until absorbed, about 1 minute. Add 6 cups broth, 1 cup at a time, stirring after each addition until almost absorbed, 25 to 30 minutes total. Stir in basil mixture and cook, stirring often, until rice is barely tender to bite and mixture is creamy, about 2 minutes longer. If risotto is thicker than desired, stir in a little more broth.
Ladle risotto into wide, shallow bowls, and serve immediately.
Comté, made with raw cow milk in the Franche-Comté region of France, is actually also known as "Gruyère de Comté." Considered one of the world's greatest cheeses Comte captures the essence of raw, mountain pasture-fed cow milk.