A classic recipe from the Piemonte region, home of Ruffoni Copper Cookware. It is said that man waits for Risotto but Risotto does not wait for man. Try it in our #6220-26R, 6220-30R or 6223-26R or 6223-30R Risotto Pans. Be patient, keep stirring and you will have a delicioso meal!
8 ounces Carnaroli or Arborio rice (do not use long grain American or Asian rice)
4 ounces Butter
1 minced Shallot
1 cup dry White Wine
1 quart hearty Chicken, Beef or Vegetable broth (low sodium works well - do not use bouillion)
A large pinch of Saffron (Yes, genuine Saffron is expensive but don't leave it out!)
2 ounces grated Parmigiano Reggiano Cheese
Gently heat the stock and set aside on a low flame.
Saute the shallot in 2 ounces of the butter in a Risotto Pan or other wide and deep pan. Add the rice and saute briefly.
Add 1 cup of the white wine and using a wooden spoon or wooden spatula, stir constantly over medium heat cook until the wine is absorbed by the rice.
Add saffron and stir to combine.
One cup at a time, add the broth while stirring constantly until each cup is loosely absorbed, then add more warm broth and repeat the process until all the liquid is absorbed and the rice is "al dente". This should take about 15-20 minutes.
Remove from heat and let stand for 1 minute. Finish by stirring in the remaining 2 ounces of butter & the cheese. Mix well. Add salt & pepper to taste.