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chicken extra-virgin olive oil scallions Arborio rice kosher salt white wine fresh corn unsalted butter freshly grated herbes
Viewed: 71 - Published at: 2 years agoIngredients
- 5 cups Rich Chicken Stock or store-bought low-sodium stock
- 3 tablespoons extra-virgin olive oil
- 3 scallions, thinly sliced
- 1 1/2 cups Arborio rice (or Carnaroli or Vialone Nano)
- Kosher salt and freshly ground black pepper
- 3/4 cup dry white wine (such as Sauvignon Blanc)
- 3/4 cup fresh corn (see note, page 53) or frozen, thawed
- 1 1/2 tablespoons unsalted butter
- 1 cup freshly grated or shredded Parmesan cheese
- 1 tablespoon Herbes de Provence (see note)
Method
- Heat the chicken stock in a medium saucepan over medium-low heat until hot, reduce the heat to low, and keep the stock at a low simmer.
- Heat the oil in a large saucepan over medium heat until hot but not smoking.
- Cook the scallions, stirring, just until translucent, about 2 minutes.
- Add the rice, stirring slowly and continuously with a wooden spoon until the grains are opaque and coated in the oil, 1 to 2 minutes.
- Add 1/2 teaspoon salt and a few grinds of pepper and pour in the wine.
- Cook and stir until all the liquid has evaporated, about 3 minutes.
- Don't let the rice brown.
- Ladle in about 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all the liquid, about 6 minutes.
- When almost all the liquid is gone, ladle in another 1/2 cup stock.
- Keep stirring and adding the stock, 1/2 cup at a time, allowing the rice to absorb the liquid before adding more.
- After the rice has absorbed 2 1/2 cups stock, taste it.
- The rice should be firm to the bite but creamy.
- If it is hard, continue to add stock, 1/2 cup at a time, stirring constantly, until the rice tastes perfect to you.
- (You may not need all of the stock.)
- Stir in the corn and reduce the heat to very low so the risotto stops simmering.
- Stir in the butter, cheese, and herbs.
- Season with salt and pepper to taste and serve immediately.
