Basic Cheese Risotto is a creamy and comforting dish that’s easy to make. It’s prepared by slowly cooking rice with chicken stock until it’s perfectly tender and full of flavor.
Ingredients:
- 2 Tbsp olive or canola oil
- 2 small onions, finely chopped
- 1 shallot, finely chopped
- 1 cup Arborio, long-grain, or basmati rice
- 3–4 cups chicken stock
- 1/4 cup shredded reduced-fat Cheddar cheese
- 2 Tbsp grated Parmesan cheese
- 1/8 tsp each salt and pepper
Makes 4 servings.
Preparation:
- In a large saucepan, heat the oil over moderate heat. Sauté the chopped onions and shallot, stirring for about 5 minutes, until soft but not browned.
- Add the rice to the pan and stir well to coat it thoroughly with the oil mixture. Cook, stirring for 2 to 3 minutes, or until the rice becomes almost translucent.
- Using a ladle, pour about 1/2 cup of chicken stock into the rice mixture and stir well to combine. Bring the stock to a boil, then gently simmer, uncovered and stirring occasionally, until most of the liquid is absorbed.
- Repeat the process, adding about 1/2 cup of stock at a time, until the rice is almost tender but still firm to the bite (al dente), using as much stock as necessary.
- Remove the pan from heat, cover, and let it stand for about 5 minutes.
- Stir in both cheeses, season with salt and pepper, and serve immediately.
source ditoshbo
